Shrimp and Clam Noodles
For this fresh shrimp and clam noodle dish, simmer shrimp, clams, scallops, and other assorted seafood with asparagus to make a clear broth, then pour over cooked ramen.
Ingredients
ramen noodles (bring a pot of water to a rolling boil over high heat, add the noodles and cook 8 minutes until done, then drain and place in a bowl)
150 g
shrimp (cleaned and deveined along the back, removing the vein)
2
clams (soaked in clean water to purge the grit)
100 g
scallops (cleaned)
50 g
kelp knots (cleaned)
to taste
fresh asparagus (washed and cut into segments)
to taste
fresh stock
3 cup
salt
1 tsp
scallion (shredded)
a pinch
ginger (shredded)
a pinch
cooking wine
to taste
Instructions
1
Step 1
Clean the shrimp, butterfly them along the back and remove the vein; soak the clams in clean water to purge the grit; wash the fresh asparagus and cut into segments; prepare the remaining ingredients and set aside.
2
Step 2
Place a pot over the heat, add an appropriate amount of water and bring to a rolling boil over high heat. Add the noodles and cook for 8 minutes until done, then drain off the liquid and transfer to a serving bowl.
3
Step 3
Heat a wok over the fire, add a little vegetable oil, and sauté the shredded scallion and ginger to release their aroma. Splash in the cooking wine, add the fresh stock, and bring to a boil. Add the clams and simmer until they just begin to open, then add the shrimp, scallops, kelp knots, fresh asparagus, and seasonings. Cook for another 3 minutes, remove from heat, and pour over the noodles in the bowl. Serve immediately.
