Ingredients
- Serves: 2
- 180g Hakubaku organic ramen noodles
- 100g of mixed seafood marinara
- 1 shallot
- ½ carrot
- Chinese cabbage 2-3 leaves
- 1 tbsp vegetable oil
- ½ tsp finely chopped garlic
- ½ tsp finely chopped ginger
- 2 tbsp sake (Japanese rice cooking liquor)
- 1 tsp sea salt
- 1 tsp bonito soup stock powder
- 400cc of Water
- 200cc of Soy Milk
Method
- Wash the seafood marinara with saltwater. Cut the carrot and Chinese cabbage into strips and finely slice the shallot. Chop garlic and ginger finely.
- Heat the vegetable oil in a wok. Quickly fry garlic, ginger, 3/4 shallots, and seafood marinara. Then season with sake and salt. After the seafood marinara turn golden brown, add carrot and Chinese cabbage, stirring constantly to be translucent.
- Pour water and soy milk, add bonito soup stock powder and bring to a boil.
- Cook ramen noodles following packet instructions and drain.
- Add drained noodles into the wok, and boil until the noodles are cooked. Place ¼ of finely sliced shallot on top as a garnish. Serve hot.
Product used in recipe
- Hakubaku - Hakubaku Organic Ramen
