Abalone and Mushroom Noodles

Abalone and Mushroom Noodles

By Atika Lim  , , , , , ,

March 29, 2016

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Normally a delicacy for special events, add abalone to these gorgeous mushroom noodles for something more upscale!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

10 dried Chinese mushrooms (soak in warm water for 1 hour)

1 can abalone

1 tbsp light soy sauce

2 tbsps sesame oil

1 tbsp oyster sauce

½ tbsp sugar •½ cup water

1,000 ml soup stock (chicken)

Wolfberries (optional) and xiao bai cai for garnish

10 dried Chinese mushrooms (soak in warm water for 1 hour)

1 can abalone

1 tbsp light soy sauce

2 tbsps sesame oil

1 tbsp oyster sauce

½ tbsp sugar •½ cup water

1,000 ml soup stock (chicken)

Wolfberries (optional) and xiao bai cai for garnish

10 dried Chinese mushrooms (soak in warm water for 1 hour)

1 can abalone

1 tbsp light soy sauce

2 tbsps sesame oil

1 tbsp oyster sauce

½ tbsp sugar •½ cup water

1,000 ml soup stock (chicken)

Wolfberries (optional) and xiao bai cai for garnish

For Noodles:

200g fresh egg noodles

Salt to taste

Directions

1Cook Philips fresh egg noodles in boiling water for 5 mins. Drain. Rinse shortly under cold water so that it stops the cooking process, but stays warm. Drain and divide into 4 portions.

2Under low heat, braise the soaked mushroom with light soy sauce, sesame oil, oyster sauce, sugar and water for 30 mins.

3Portion cooked mushroom over cooked noodles. Open abalone can and separate the soaked water from the abalone.

4Slice abalone thinly and gently pound the slices to release the flavor. Portion abalone for each serving.

5Bring the soup stock to boil. Add in vegetables.

6Pour soup and vegetables over the noodles.

7Garnish each portion with wolfberries and vegetables. Serve immediately.

Photo: Phillips

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