Shrimp and Somen Courtesy Of: Sysco Corporation Shrimp and Somen 24 96 Cleaned, peeled, deveined shrimp (16/20 ct) 1200 g or 48 oz Surimi somen 3 kg or 6 lbs Cooked somen noodles 24 Straw mushrooms .75 kg or 1.5 lbs Carrots fine sliced or bias blanched .75 kg or 1.5 lbs Broccoli florets, blanched 18 Green onions, fine sliced on bias 2 mL or ½ tsp Mountainsesame oil 5.7 L or 1½ gal Vegetable stock 10 mL or 2 tsp Ginger, sliced 2 Garlic cloves, sliced 1.5 mL or 1/3 tsp Crushed red pepper 2 Zest of lemon 1.5 mL or 1/3 tsp Black sesame seeds 5 mL or 1 tsp Peanut oil In a large heated wok or brazier, add peanut oil, garlic, ginger, carrots and shrimp. Stir fry very quickly (1 minute). Add broccoli, straw mushrooms and surimi. Continue to stir fry. Add lemon zest, stock, somen noodles and sesame oil. Heat all the ingredients.

When hot, spoon out into equal portions (4 shrimp, 2 oz. surimi, 1 straw mushroom, 4 oz. noodles.) Garnish bowl with green onion, crushed red pepper and black sesame seed.