Shanghai noodles with vegetables, shrimp and roasted camelina

Preparation: 15 minutes | Cooking time: 20 minutes | Servings: 4 servings

Ingredients:

1 package (600 g) fresh Shanghai noodles

2 tbsp. tablespoon (30 ml) roasted camelina oil Signé Caméline

1 onion, chopped

2 cloves of garlic, finely chopped

1 carrot, peeled and julienned

1 punnet (227 g) sliced ​​mushrooms

2 cups (500 ml) fresh spinach

2 cups (400 g) cooked shrimp

¼ cup (65 ml) finely chopped fresh cilantro

3 tbsp. tbsp (45 ml) finely chopped fresh mint

1 green onion, sliced, for garnish

For the sauce

2 cloves of garlic, finely chopped

3 tbsp. tbsp (45 ml) water

3 tbsp. tablespoon (45 ml) roasted camelina oil Signé Caméline

2 tbsp. tbsp (30 ml) peanut butter

1 C. tbsp (15 ml) soy sauce

Preparation:

1. In a large pot, cook Shanghai noodles according to package directions. Drain and reserve.
2. In a large skillet or wok, heat the camelina oil over medium-high heat, then brown the onion for 5 minutes. Add the garlic and continue cooking for 2 minutes.
3. Add the julienned carrots and mushrooms and continue cooking for 5 minutes, then add the spinach.
4. In a bowl, mix all the “sauce” ingredients well.
5. Stir the sauce into the vegetables, then add the shrimp, cooked Shanghai noodles, cilantro and mint. Mix well, then garnish with the green onions and serve.

Recipe credit: 3 times per day