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CNY SEAFOOD NOODLES



Don't let the title constrain you, you really don't need a special once a year occasion to whip this up. Just any reason to celebrate life with your loved ones would suffice. Although that extra can of abalone you're hoarding right after this festive season can be put to good use here.. ;)



Nothing much to this really, you just char some Hokkien Noodles and let them braise in a seasoned stock mixture along with the juices from your abalone can. Boiling the entire can of abalone first before using in your dishes will concentrate its juices inside and tenderize the mollusk.


To braise the noodles with, I used the last of my frozen stash of seafood & iberico pork stock (the steps to which can be found on ig stories highlights here), which amps up the rich sea flavour. But feel free to use any unsalted stock you have on hand (you want to control the seasoning, right?;). To finish, splash of brandy and some seared seafood to embellish your noodles with.



As usual, the step by step cooking guide can be found here, under the Ig stories highlights "CNY NOODZ" and I'm including the written recipe below as well if it makes things easier for u.. ;)



Ingredients:


2 Tablespoons canola oil

500g hokkien mee

4 garlic cloves, minced

600ml stock (preferably unseasoned!)

2.5 teaspoons cornstarch

4 Tablespoons of abalone jus from your can

1 teaspoon fish sauce

1 teaspoon light soy

1 Tablespoon dark soy

1 teaspoon sesame oil

dash of white pepper and salt (to taste)

bak choy leaves, a bunch


Splash of brandy or shaoxing wine to finish


For the seafood:

A can of abalone

Prawns & Scallops, any amount that makes your heart content...


Also, save those prawn heads and shells in your freezer to make the seafood & pork stock that was mentioned above. You'll be happy you did!



You start by prepping your can of abalone first:

Submerge the entire can completely in a pot of water. Let it simmer for about 2 to 3 hours. This concentrates the flavours and tenderizes the abalone. You can do this step in advance the night or two before. This greatly reduces your to-do list (and stress level) on the day you're serving this!



Prep your seafood:

Make sure your prawns and scallops are VERY dry. Pat them as dry as humanly possible with paper towels. Season with salt and pepper on both sides. Then sear them in your saucepan with some oil over high heat. Set aside. This step is optional and alternatively, add in your seafood towards the end to poach gently with the noodle mixture.


Also, set your abalone meat aside and have it ready to go!




To cook the noodles:

Before cooking your noodles, set up your wokkin' station. Halve your bak choy, separating their stems from their tender leaves. And mix your stock with all the seasonings listed above.



Okay, now's time for the action:

Heat up your wok over low heat and tip in your canola oil. Add in your minced garlic cloves and allow it to take on some light colour (NO BURN!). Quickly, crank up your heat to high as you add in your noodles to char. Just move it around the wok so it develops some colour. Add in your seasoned stock mixture and let the noodles braise in the liquid, absorbing all that flavour. Add in your abalone to allow it to heat up. Add in your bak choy stems and taste and adjust for seasoning. Then tip in your splash of brandy or chinese wine and the bak choy leaves. Let it all boil together for awhile & switch off your heat.



To plate:

Tip the noodles onto a large, shallow-sided serving bowl. Arrange the seared seafood and abalone on top. Serve with fried shallots, if desired.






© 2020 by Lace Zhang