Title.
RECIPE WASABI SEA FOOD RAMEN
Ingredients400g Ramen Japanese Noodle
750g medium uncooked prawns (headless)
750g baby octopus.
250g scallops
200g pak choi cut to pieces
Sauce 1/2 cup vegetable oil
1 1/2teaspoon wasabi (Japanese mustard)
1 teaspoon salt
1 tablespoon soy sauce
1 clove garlic
1 teaspoon cider vinegar
Instructions Shell and deveine prawns, leaving tails intact, cut octopus in half. Cook noodles in large pan of boiling water for 1 1/2 minute with one teaspoon of oil. Drain and keep warm. Cook seafood and pak choi in heated oiled wok until just cooked. Mix noodles and seafood and vegetables in a large bowl with the remaining ingredients.
(Serves 3 to 5)
SEAFOOD STIR-FRIED NOODLES :::
(Chow Mein (Chop Suey), Egg noodle, & Shanghai Noodles are equally suitable for this recipe.)
Ingredients3 to 4 pieces of medium size uncooked prawns
2 pieces of small octopus cut in half
2 to 3 pieces at scallops
15g carrot, cut to pieces
1/2 pak choi, cut to pieces
3 pieces of fresh mushrooms cut in half.
Sauce1 tablespoon vegetable oil.
10g corn flour mix with 15ml water.
1/2 tablespoon sesame oil.
350ml soup stock.(Soup stock can be made freshly or bought ready made in cubes,
i.e. vegetable or chicken stock is recommended.)
1/2 tablespoon Chinese wine
1/2 teaspoon salt
pinch of white ground pepper.
Instructions Heat 1/2 tablespoon of vegetable oil in a frying pan. Fry the noodle until they have browned slightly, take them out and serve them on a plate. Heat the other 1/2 tablespoon of vegetable oil in a pan and fry the prawns, octopus and scallops for 1 minute, then add the carrot, pak choi and mushrooms into the pan and stir-fry them. Add in the soup stock, 1/2 tablespoon Chinese wine, 1/2 tablespoon salt and pepper to the pan and bring to boil, then add the cornflour (with water) to thicken, and then add the sesame oil. Pour contents of 3 & 4 onto plate of noodles. It is now ready to be served.
(Serves 3 to 4)
PRAWN NOODLE
(Chow Mein (Chop Suey) & Egg Noodles are equally suitable for this recipe.)
Ingredients 400g Fresh Egg Noodle
100g uncooked Prawns
1 egg white
1 teaspoons cornflour
3 teaspoons vegetable oil
3 spring onions, cut into 2-5cm lengths.
Sauce2 tablespoons soy sauce
1 tablespoons of dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
Instructions Mix prawns with egg white and corn flour Heat the oil in a wok, add prawns, soy sauce, wine and sugar and stir-fry for 1 minute. Loosen the Fresh Egg Noodle or Shanghai Noodle. Add the Noodle to the wok and mix well. Fry for 2-3 minutes with sesame oil
(Serves 3 to 4)
CHINATOWN NOODLE
Ingredients250gm plain noodles, bolied according to the directions on the package
250gm egg noodles bolied according to the directions on the package
1 kilo minced mutton or keema
100gm minced onions
6 Flakes minced garlic
1 Inch piece minced ginger
100gm tomatoes, sliced
2 cups mutton stock
1 tbsp sugar, optional
2 tbsp cornflour mixed in 1/2 cup water
Chopped parsley
Instructions Place both the noodles together in a deep dish.Heat 5 tbsp oil and fry onion, ginger and garlic till soft. Add mutton and brown nicely.Add tomatoes, stock,sugar and seasonings. Cook till mutton is done. Add cornflour and cook till thick. Put over the noodles and decorate with parsley.
(Serves 5)
Ingredients400g Ramen Japanese Noodle
750g medium uncooked prawns (headless)
750g baby octopus.
250g scallops
200g pak choi cut to pieces
Sauce 1/2 cup vegetable oil
1 1/2teaspoon wasabi (Japanese mustard)
1 teaspoon salt
1 tablespoon soy sauce
1 clove garlic
1 teaspoon cider vinegar
Instructions Shell and deveine prawns, leaving tails intact, cut octopus in half. Cook noodles in large pan of boiling water for 1 1/2 minute with one teaspoon of oil. Drain and keep warm. Cook seafood and pak choi in heated oiled wok until just cooked. Mix noodles and seafood and vegetables in a large bowl with the remaining ingredients.
(Serves 3 to 5)
SEAFOOD STIR-FRIED NOODLES :::
(Chow Mein (Chop Suey), Egg noodle, & Shanghai Noodles are equally suitable for this recipe.)
Ingredients3 to 4 pieces of medium size uncooked prawns
2 pieces of small octopus cut in half
2 to 3 pieces at scallops
15g carrot, cut to pieces
1/2 pak choi, cut to pieces
3 pieces of fresh mushrooms cut in half.
Sauce1 tablespoon vegetable oil.
10g corn flour mix with 15ml water.
1/2 tablespoon sesame oil.
350ml soup stock.(Soup stock can be made freshly or bought ready made in cubes,
i.e. vegetable or chicken stock is recommended.)
1/2 tablespoon Chinese wine
1/2 teaspoon salt
pinch of white ground pepper.
Instructions Heat 1/2 tablespoon of vegetable oil in a frying pan. Fry the noodle until they have browned slightly, take them out and serve them on a plate. Heat the other 1/2 tablespoon of vegetable oil in a pan and fry the prawns, octopus and scallops for 1 minute, then add the carrot, pak choi and mushrooms into the pan and stir-fry them. Add in the soup stock, 1/2 tablespoon Chinese wine, 1/2 tablespoon salt and pepper to the pan and bring to boil, then add the cornflour (with water) to thicken, and then add the sesame oil. Pour contents of 3 & 4 onto plate of noodles. It is now ready to be served.
(Serves 3 to 4)
PRAWN NOODLE
(Chow Mein (Chop Suey) & Egg Noodles are equally suitable for this recipe.)
Ingredients 400g Fresh Egg Noodle
100g uncooked Prawns
1 egg white
1 teaspoons cornflour
3 teaspoons vegetable oil
3 spring onions, cut into 2-5cm lengths.
Sauce2 tablespoons soy sauce
1 tablespoons of dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
Instructions Mix prawns with egg white and corn flour Heat the oil in a wok, add prawns, soy sauce, wine and sugar and stir-fry for 1 minute. Loosen the Fresh Egg Noodle or Shanghai Noodle. Add the Noodle to the wok and mix well. Fry for 2-3 minutes with sesame oil
(Serves 3 to 4)
CHINATOWN NOODLE
Ingredients250gm plain noodles, bolied according to the directions on the package
250gm egg noodles bolied according to the directions on the package
1 kilo minced mutton or keema
100gm minced onions
6 Flakes minced garlic
1 Inch piece minced ginger
100gm tomatoes, sliced
2 cups mutton stock
1 tbsp sugar, optional
2 tbsp cornflour mixed in 1/2 cup water
Chopped parsley
Instructions Place both the noodles together in a deep dish.Heat 5 tbsp oil and fry onion, ginger and garlic till soft. Add mutton and brown nicely.Add tomatoes, stock,sugar and seasonings. Cook till mutton is done. Add cornflour and cook till thick. Put over the noodles and decorate with parsley.
(Serves 5)
