Method:

• Prepare the ingredients and start the sauce

Wash and dry the fresh produce. Peel and devein the shrimp; season with salt. Thinly
slice the scallions, separating the white bottoms from the green tops. Roughly chop the
garlic. In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, mirin, rice
vinegar, sugar, crushed red pepper flakes and 1/4 cup of water. Halve the lemon.

• Cook the noodles

Meanwhile, fill a large pot with salted water and heat to boiling. Add the noodle and
cook for 2 to 3 minutes, or until just cooked through and chewy. Drain thoroughly and
rinse with cold water to stop the cooking process; transfer to a bowl and drizzle with a
little sesame oil (about 1 teaspoon) so they don’t stick to each other.

• Sear the shrimp

Meanwhile, heat a drizzle of olive oil in a non-stick pan on medium-high heat. Add the
shrimp in an even layer and cook 1 to 2 minutes per side, until pink and opaque. Turn off
the heat and finish with a squeeze of lemon juice. Leaving the fond in the pan, place the
shrimp in a bowl.

• Cook the mushrooms

In the pan of reserved fond, heat the sesame oil on medium-high heat. Add the white
scallion bottoms and chopped garlic and season with salt; cook for 1 to 2 minutes or until
slightly softened and fragrant. Add the mushrooms, gently separating them from the
stem, and season with salt. Cook, stirring occasionally, 3 to 4 minutes or until lightly
browned and softened.

• Finish the noodles and serve

Add the cooked noodles and sauce to the pan and cook, stirring frequently, for 2 to 3
minutes or until the sauce is thickened and evenly coats the noodles. Taste then season
with salt if desired. Transfer the noodles to a serving bowl and top with the cooked
shrimp and green scallion tops.