- 20 min
Allergens: Sesame, Egg, Gluten, Peanut, Shellfish, Wheat
Prepare the ingredients
Trim the ends of the snow peas. Peel the shrimps. Peel and cut the carrot into matchsticks. Slice the mushrooms. Cut each bok choy in four. Mince the garlic.
Prepare the sauce
Dissolve 1/2 broth cube (1 cube for 4 ppl.) in 1/2 cup of boiling water (double for 4 ppl).
In a small bowl, whisk the dissolved broth, the oyster sauce, the cornstarch and the sesame oil. Set aside.
Cook the shrimps
In a large pan, heat 1 Tbsp of vegetable oil (double for 4 ppl.) over medium-high heat. Add shrimps and cook, stirring, for 2 minutes until they are pink. Set aside.
Place the noodles in a large heat-proof bowl. Cover with boiling water and let sit for 2-3 minutes or until they are soft. Drain.
Cook the vegetables
Meanwhile, heat 1 Tbsp of vegetable oil (double for 4 ppl.) over medium-high heat in the same pan. Add the carrot, the snow peas, the mushrooms and the garlic and cook, stirring, for 1 minute. Add bok choy and cook, stirring, 1 minute more.
Add the sauce
Add the sauce and cook for 2 minutes more or until it starts to thicken.
Add the shrimp and the noodles and cook, stirring for 1 minute until it absorbs the sauce.