Wolfgang Puck Recipe: Mandarin Noodles with Sautéed Shrimp and Vegetables at HSN.com at HSN.com

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cooking class with Chef Wolfgang Puck

Mandarin Noodles with Sautéed Shrimp and Vegetables Noodles signify "long life" to the Chinese, which is just one of the reasons why I love to cook and eat this delicious mixture of fresh egg noodles, tender beef and vegetables.

Yield: 4-6 servings

Ingredients:
1 tablespoon peanut oil
3 tablespoons unsalted butter
2lbs. Shrimp, devein and clean
1/2 cup julienned mixed vegetables, such as carrots and asparagus
1 ounce fresh enoki mushrooms
1/2 cup quartered fresh shiitake mushroom caps
3 tablespoons scallions, chopped
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
Salt
Freshly ground black pepper
1/3 cup plum wine
1/2 teaspoon ground cinnamon
2/3 cup Veal Stock or good-quality canned beef broth
2 cups cooked (4 ounces uncooked) Chinese egg noodles
2 tablespoons rice wine
8 to 10 endive leaves
4 oz. Chinese noodles or fettucine

Directions:

In a large skillet or wok over high heat, heat the peanut oil and 1 tablespoon butter.
Add the vegetables, enoki and shiitake mushrooms, 1 tablespoon of the scallions, and the ginger and garlic and stir-fry for 3 minutes. Season with salt and pepper to taste.
Add the shrimp and stir them until cooked. Remove the shrimp and vegetables from the pan and set aside.
Add the plum wine and the cinnamon and deglaze the pan, stirring and scraping to dissolve the pan deposits. Continue cooking until the liquid has reduced by half.
Add the stock and continue to reduce until the liquid has thickened slightly. Whisk in the remaining 2 tablespoons butter. Add the cooked noodles and the reserved meat and vegetables. Stir in the rice wine and just heat through. Correct the seasoning to taste.
Arrange the endive around the edges of a large platter. Spoon the steak, noodles, and sauce in the center of the endive and garnish with the remaining chopped scallions.
Serve immediately.