Bar Harbor Inn’s Shrimp Unami 


24 jumbo gulf shrimp, peeled and deveined

cup sesame oil

2 T chopped garlic

4 T grated fresh ginger

8 portabella mushrooms, sliced

red pepper, julienned

yellow pepper, julienned

1 small red onion, julienned

1 bunch scallions, chopped fine

8 oz. baby spinach

4 oz. edamame

1 oz. sesame seeds

cup chicken stock

soy sauce to taste

Nuoc-nam fish sauce to taste

8 oz. whole wheat soba noodles


In a large wok, heat sesame oil and saut garlic, shrimp, mushrooms, and vegetables. Add chicken stock, soy sauce, and fish sauce. Top wok with soba noodles and steam. Bring to high heart and mix entire dish before serving.