Ingredients:
-
For noodles
- 1 1/2 lb (0.75 kg) of flat chow fun noodles;
- 3 leaves romain lettice or cabbage.
-
For shrimps and vegetables
- 1 1/2 lb (0.75 kg) shrimps;
- 1 lb (0.5 kg) asparagus;
- 1 lb (0.5 kg) mushrooms;
- 1/2 lb (0.25 kg) frozen artichoke;
- 2 tablespoons safflower oil;
- Sea salt.
For thickening sauce
- 1 1/2 teaspoons cornstarch;
- 1/2 teaspoon sugar cane sugar;
- 1/2 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 1 tablespoon dark soy sauce;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For noodles
- Place romain lettice or cabbage leaves on the bottom of a bamboo steamer or a shallow bowl;
- Cut flat chow fun noodles to 1/2” wide and spread on top of the lettice;
- Put the steamer/bowl in a wok or a stock pot with 1” of water on the bottom, don’t let the water touch the bottom of the steamer/bowl, steam for 7 minutes.
For shrimps and vegetables
- Clean, peel and devein the shrimps;
- Wrap with paper towel and put back in the refrigerator;
- Clean and peel asparagus, cut 2” (5 cm) long at a 30˚ angle;
- Clean and slice mushrooms to 1/4” (0.4 cm) thick;
- De-froze and drain artichoke;
- Add 1/2 tablespoon of safflower oil and a pinch of sea salt in a sauté pan on medium high heat;
- When the pan gets hot, add asparagus, add 1 tablespoon of water and cover for 1 minute;
- Take it out and set aside;
- Repeat this with mushrooms and artichoke;
- Add the rest of the oil to the sauté pan and add shrimps one by one;
- Pan sear both sides of the shrimps and take them out;
- Add thickening sauce;
- When it thickens, put all the vegetables back in the pan;
- When it comes back to a boil, add shrimps;
- Turn off the heat and pour on top of the steamed noodles;
- Serve hot, hot sauce and hoisin sauce, if desired.