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Hot & Sour Seafood Ramen

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Preparation Time: 480 minutes
Cooking time: 5 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 11811 times

Ingredients:

Metric Imperial

For the marinade:

2 tsp(s) fish sauce (nam pla)

2 tsp(s) mirin

2 tsp(s) soy sauce

dash of Tabasco

2 tsp(s) cornflour

For the noodles:

350 gm(s) raw, unpeeled, mixed seafood (prawns, scallops, clams, mussels)

salt & white pepper

75 gm(s) ramen noodles

350 ml(s) chicken stock

1 stick cinnamon

3 cloves

1 tbsp(s) rice vinegar

1 tsp(s) sugar

1 red chilli (or to taste), finely sliced

2 tsp(s) fish sauce (nam pla)

50 gm(s) baby corn, halved lengthways

50 gm(s) courgette, thinly sliced

6 pieces pickled bamboo shoots (menma)

5 gm(s) wakame seaweed, soaked in warm water for 5 minutes and roughly sliced

4 spring onions, finely sliced

few sprigs of watercress

Oriental noodle dish from the Wagamama cookbook.

Posted by: Sarah Scott on 24 May 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

To make the marinade, whisk the fish sauce, mirin, soy sauce and Tabasco into the cornflour. Season the seafood with salt and pepper and add to the marinade, coating well. Set aside for an hour; overnight in the fridge is even better.

Cook the noodles according to the instructions on the packet, drain and refresh under cold water.

Bring the chicken stock, cinnamon, cloves, rice vinegar, sugar, chilli and fish sauce to the boil and add the seafood, marinade, baby corn and courgette. Simmer for 3 minutes, or until the seafood is cooked.

Divide the noodles between 2 bowls, top with the seafood and vegetables and ladle in the stock. Check the seasoning and serve topped with the bamboo shoots, wakame, spring onions and watercress.