Abalone Noodles with Braised Shiitake Mushrooms, Seasoned Spinach and Abalone Soup

Serves 2

INGREDIENTS

1 can Peimama Braised Abalone in Superior Sauce

2 fresh Korean shiitake mushrooms, sliced thinly

40 g spinach leaves, washed and picked

2 packs On Lee Abalone Noodles with Abalone Soup

1 tsp Queen’s Bucket Sesame Oil

½ tsp toasted sesame seeds

A pinch of sea salt

A pinch of white pepper

METHOD

Noodles

1. Open the can of abalone and separate the superior sauce from the abalone. Set the abalone aside.

2. In a saucepan over medium heat, heat the superior sauce with ½ teaspoon of sesame oil and a pinch of white pepper. Braise the shiitake mushrooms in the sauce for 6 minutes. Remove the mushrooms and set aside while reserving the superior sauce.

3. Prepare a bowl with 3 cups of cold water and ice to refresh the noodles and spinach.

4. In a small pot, bring 3 cups of water to a rolling boil. Blanch the spinach leaves and immediately refresh in ice water. Drain well.

5. Toss the spinach leaves with a pinch of sea salt and ½ teaspoon of sesame oil. Set aside.

6. Add the noodles to the pot of boiling water and cook for 1 ½ minutes. Using a pair of chopsticks, loosen the noodles as it cooks.

7. Refresh the noodles in ice water and put it back in the boiling water for another 20 seconds to warm. Drain well.

8. Add the reserved superior sauce to the noodles, and mix well.

Abalone Soup

1. In a small pot, bring 3 cups of water to boil.

2. Add On Lee Abalone Noodles’ soup packs to the pot and mix well. Garnish with some braised shiitake mushrooms or seasoned spinach leaves.

Bring it together!

On a beautiful plate, arrange the noodles, abalone, seasoned spinach and braised shiitake mushrooms. Garnish with sesame seeds. Serve with a warming bowl of abalone soup on the side. Enjoy!