Hoisin shrimp noodles with baby shrimp
Stir-fried noodles, baby shrimp and vegetables in a rich and aromatic hoisin sauce.

3½ oz (100g) dried thin wheat noodles

2 tablespoons peanut or canola oil
1 head broccoli—cut into small florets
1 zucchini (courgette)—sliced into thin rounds
1 scallion (spring onion)—thinly sliced on diagonal
2 teaspoons finely grated fresh ginger
2 cloves garlic—minced
5 oz (150g) frozen cooked baby shrimp—thawed
3 tablespoons Chinese soy sauce
2 tablespoons hoisin sauce
1 tablespoon water
¼ teaspoon black pepper


COOK the noodles according to package directions, then rinse under cold water and set aside. MIX together the soy sauce, hoisin sauce, water and pepper in a small bowl. HEAT a wok or large skillet over a high heat, add the oil and stir-fry the broccoli for 3 minutes. ADD the zucchini and stir-fry for 3 minutes more. ADD the garlic and ginger and stir-fry for 1 minute. ADD the noodles, shrimp, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through.

Variations: Replace the baby shrimp with squid, tofu, full-size shrimp, scallops or chicken. Replace the broccoli and zucchini with any combination of snow peas, green beans, bell peppers, bok choy, mushrooms, bean sprouts and cabbage.

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