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