Seafood Noodles
Fresh soup noodles simmered with grass shrimp, clams, Hawaiian shellfish, scallops, and other seafood, paired with asparagus and kelp.
Ingredients
Noodles (cooked)
200 g
Grass shrimp (vein removed, washed)
30 g
Clams (soaked in fresh water to purge sand)
100 g
Hawaiian scallops (washed)
50 g
Scallops (washed)
50 g
Kelp (washed)
20 g
Asparagus (cut into segments)
to taste
Green onion (washed and minced)
2
Ginger (washed and minced)
a pinch
Stock (for soup)
to taste
Cooking wine (splash in)
to taste
Salt (for seasoning)
to taste
MSG (for seasoning)
to taste
Instructions
1
Prepare ingredients
Remove the vein from the grass shrimp and wash; soak the clams in fresh water until they purge all sand; cut the asparagus into segments and wash the remaining ingredients for later use; wash and mince the green onion and ginger.
2
Boil noodles
Cook the noodles until done, then drain and place into a serving bowl.
3
Cook the soup
Heat oil in a pot, add the green onion and ginger and stir-fry until fragrant, splash in the cooking wine, add the stock, and bring to a boil. Add the clams and cook until they just begin to open, then add the grass shrimp, Hawaiian scallops, scallops, kelp, asparagus, and seasonings.
4
Assemble the bowl
After cooking for another 3 minutes, turn off the heat and pour all of the ingredients into the noodle bowl. Serve immediately.
