Abalone Sautéed With Soba Noodles

Abalone Sautéed With Soba Noodles

Create a delicious and nutritious dish with Pearl Seafoods' fresh abalone sautéed with soba noodles. This recipe combines tender, sustainably sourced abalone with earthy soba noodles, infused with a light soy-based dressing and fresh herbs for an unforgettable dining experience. Perfect for seafood lovers seeking a healthy and gourmet meal option. Order premium abalone online with Pearl Seafoods and enjoy fast delivery in Sydney!

Recipe Information

Serves

2 people

Preparation

15 minutes

Cooking

10 minutes

Difficulty

Moderate

Ingredients

    • 4 frozen blacklip abalone
    • 4 cloves garlic
    • finely diced
    • 2 red chillies
    • finely diced
    • 20g chorizo
    • finely chopped
    • Juice of a lime
    • 1 tbsp vegetable oil
    • 1/4 cup spring onions
    • finely diced
    • separating the white parts from the green parts
    • 200g dried soba noodles
    • 1/2 cup dashi made with bonito flakes – katsuobushi
    • 1/2 tbsp soy sauce
    • 1 tbsp mirin
    • Shichi-mi tōgarashi to garnish

Steps

  1. Defrost the abalone by keeping it in the refrigerator overnight for a slow thaw.
  2. Remove the abalone from the shells and discard the guts and beak.
  3. Slice the abalone very finely using a sharp knife.
  4. Combine garlic, chilli, lime juice, the white parts of the spring onions, and sliced abalone in a zip-lock bag. Marinate in the refrigerator for 20 minutes.
  5. Cook the soba noodles according to the packet instructions (usually 6-7 minutes). Refresh under cold water and set aside.
  6. Heat vegetable oil in a wok over medium heat and add the chopped chorizo. Cook until the chorizo releases its oils.
  7. Drain the lime juice from the abalone and separate the marinated abalone from the garlic, spring onions, and chilli.
  8. Add the garlic, spring onions, and chilli to the wok with the chorizo. Cook until fragrant, ensuring the garlic doesn’t brown.
  9. Add the abalone and stir-fry for 1 minute.
  10. Add the dashi, soy sauce, and mirin to the wok and bring to a boil.
  11. Combine the soba noodles and the green parts of the spring onions with the mixture. Toss until warmed through.
  12. Serve on warm plates and sprinkle with shichi-mi tōgarashi to garnish.

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