Preparation: 15 minutes | Cooking time: 7 minutes | Servings: 4 servings
Ingredients:
150 g (1/3 lb) shimeji or enoki mushrooms
12 large shrimp (21/25 caliber) raw and peeled
80 ml (1/3 cup) peanut butter
45 ml (3 tbsp.) roasted camelina oil Signé Cameline
30 ml (2 tbsp.) sauce soy
30 ml (2 tbsp.) black vinegar or rice vinegar
30 ml (2 tbsp.) oil infused with crispy chili peppers (Lao type Gan Ma)
2 green onions cut into bevel
Roasted camelina seeds Signé Caméline, to taste
Preparation:
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 aside in a bowl. Keep the water in the saucepan.
4. In the same pot of boiling water, cook the shrimp for 4 minutes. Drain.
5. In a bowl, whisk the peanut butter with the camelina oil, soy sauce, vinegar and chili pepper-infused oil.
6. Transfer the sauce to a pan, then heat for 1 to 2 minutes over medium heat. Add the noodles to the pan and stir.
7. In the bowls, distribute the noodles, then the mushrooms and shrimp. Garnish with green onions and sesame seeds.
Delicate scented oil
To add a local touch to your Asian recipes, instead of using traditional sesame oil, opt for roasted camelina oil from Signé Caméline . Its rich taste of roasted hazelnuts, peanuts and butter will add great depth and complexity to your dishes. A delicious way to encourage the local economy!
Recipe credit: Pratico Pratiques
