Ingredients:
For ramen noodle soup
- 1 package ramen noodles, 3 - 4 oz (100 g);
- 1 1/2 cups (360 ml) water;
- 8 pieces frozen oysters;
- 8 pieces shrimps;
- 10 pieces frozen squid rings;
- 1 teaspoon vegetable oil;
- 4 oz (125 g) Chinese mustard green, clean and trim, can use any greens;
- 2 oz (60 g) oyster mushrooms, or white mushrooms;
- 1 piece green scallion, cut to thin slices;
- 1/4 teaspoon sea salt, adjust to taste.
For jalepano pepper cilantro sauce
- 10 large jalepano peppers;
- 1 large bunch fresh cilantro;
- Sea salt, adjust for taste.
Recipe:
Serving for 2
For ramen noodle soup
- Shell and split to devein shrimps;
- Heat up 1 1/2 cup of water in a sauce pan over medium high heat;
- Add shrimp shell and boil for a minute for flavor;
- Fish all the shell out;
- Add 1/2 tablespoon vegetable oil; and 1/2 teaspoon sea salt;
- Blench mustard green for a minute;
- Place on the bottom of a bowl;
- Put ramen noodles in water when it comes to a boil;
- Cook until soft;
- Take them out and on top of mustard green;
- Add oysters and squid rings when water comes back a boil;
- Add shrimps last, they are done when they turn pink;
- Add 1 tablespoon jalepano pepper cilantro sauce, adjust to taste;
- Spoon seafood on top of vegetable and noodles;
- Top with broth just enough to cover;
- Sprinkle scallion slices and serve hot.
For jalepano pepper cilantro sauce
- Cut jalepano peppers to small pieces;
- Place them in a food processor;
- Rough chop cilantro;
- Add to jalepano peppers until they are finely chopped;
- Add sea salt, adjust for taste