Serves: 2

Style: Hot Dishes

Difficulty: Easy

Ingredients

2 x 90g Hakubaku Udon Noodles
2 tablespoons soy sauce
1 tablespoon Mirin
2 teaspoons Fish sauce
3cm piece Ginger root, peeled and grated
14 Clams, well rinsed
100g Shiitake mushrooms, cut into 1cm strips
200g Firm white fish, 3cm pieces
10 Raw Prawns, peeled but tails on, and deveined
100g Tofu, cubed
1 Bok Choi, washed and chopped
25g Wakame soaked and chopped

Udon

Seafood Casserole

Method

Cook the noodles according to the instructions on the packet, drain and refresh under cold water.
Heat a heavy, lidded saucepan over a medium heat. Combine the soy sauce, mirin, fish sauce, and ginger with 200ml water and add to the pan. When the mixture is boiling add the clams. Put the lid on and steam for 2 minutes or until the shells start to open. Lift out the clams,
Add the mushrooms and fish, cover and cook for 2 minutes.
Add the prawns and cook for a further 2 minutes with the lid on. Return the clams along with the seaweed, noodles, tofu and bok choi. Season with salt and pepper, cover and allow to sit for a further 3 minutes.
Serve with wakame scattered over.

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