- 9 ounces [255 g] fine egg noodles
- 3 tablespoons [45 mL] sunflower oil
- 1 tablespoon [15 mL] sesame oil
- 1 tablespoon [15 mL] sesame seeds
- 1 1/2 cups [375 mL] bean sprouts
- 1 well-ripe mango, sliced
- 6 green onions, sliced
- 2 3/4 ounces [78 g] Oriental radish slices
- 12 ounces [350 g] freshly boiled shelled and deveined shrimps
- 2 tablespoons [30 mL] light soy sauce
- 1 tablespoon [15 mL] Sherry
- Boiling water
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- Transfer fne egg noodles into a large bowl.
- Pour in enough boiling water to completely cover the noodles; leave to soak for 10 minutes.
- Really well drain then pat dry egg noodles using paper toweling.
- Heat sesame oil into a large wok or a large frypan.
- Stir-fry well-dried egg noodles for 5 minutes into hot oil.
- Remove from heat; pour in sesame oil before adding sesame seeds and bean sprouts.
- Mix well; set aside.
- Into a bowl, mix together mango, green onions and Oriental radish slices with cleaned shrimps.
- Then mix in soy sauce and Sherry, mixing to really well combine all ingredients.
- Arrange reserved dried egg noodles all around the outside of a serving dish.
- Pour shrimp mixture into the middle of egg noodles.
- Serve immediately, as this salad tastes better lukewarm.
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