Spicy peanut noodles

150 g (1/3 lb) shimeji or enoki mushrooms

12 large shrimp (21/25 gauge) raw and peeled

80 ml (1/3 cup) peanut butter

45 ml (3 tbsp.) Signé Cameline roasted camelina oil

30 ml (2 tbsp.) soy sauce

30 ml (2 tbsp.) black vinegar or rice vinegar

30 ml (2 tbsp) crispy chili pepper infused oil (LaoGan Ma type)

2 green onions bevelled

Signé Caméline roasted camelina seeds, as you like

1. In a saucepan, cook the noodles according to package directions. Drain.
2. Meanwhile, cook the mushrooms for 2 minutes in a small saucepan of boiling water.
3. Using a slotted spoon, remove the mushrooms from the pan and set them aside in a bowl. Keep the water in the pan.
4. In the same pot of boiling water, cook the shrimp for 4 minutes. Drain.
5. In a bowl, whisk peanut butter with camelina oil, soy sauce, vinegar and chili pepper infused oil.
6. Transfer the sauce to a skillet, then heat for 1 to 2 minutes over medium heat. Add the noodles to the skillet and stir.
7. In the bowls, divide the noodles, then the mushrooms and the shrimps. Garnish with green onions and sesame seeds.

Recipe credit Pratico-Pratiques