ingredients
(Serves 1)
5 pieces Newzeland mussels
1 bag hand-pulled noodles
1 bag base sauce (black wheat sauce, dried mushroom, onion, red shallot, garlic)
30g LOUU Seaweed butter
suitable amount shredded cucumber
suitable amount lemon skin
suitable amount Sichuan pepper oil
Directions
Cold noodle
Defrost the base sauce packet to room temperature until your fingers can easily crush it.
Defrost mussels to room temperature, rinse with water, and set aside.
Remove any remaining seaweed or “beards” with your fingers.
Heat a pan over medium heat, then add 30g seaweed butter.
Add mussels, sauté with the shell’s side up for 1 minute, then remove the shell and set them aside.
Bring a pot of water to a boil, then add 1 bunch of noodles.
After 50-60 seconds, remove from boiled water, rinse with cold water, and set aside.
Put the noodles in a bowl, add the sorbet-like sauce and mix well.
Put mussels, cucumber shreds, and lemon skin shreds on top of the noodles.
Add a little pepper and sesame oil to your preference, and it’s ready to serve.
Tips: Adding some lemon juice for acidity makes it more appetizing.
Directions
Warm noodles
Defrost the base sauce packet to room temperature.
Defrost mussels to room temperature, rinse with water, and set aside.
Remove any remaining seaweed or “beards” with your fingers.
Heat a pan over medium heat, then add 30g seaweed butter.
Add mussels, sauté with the shell’s side up for 1 minute, remove the shell, and set aside.
Bring a pot of water to a boil, then add 1 bunch of noodles.
After 50-60 seconds, remove from boiled water and put it into the pan.
Add sauce to the pan with a splash of noodle water.
Mix well until the sauce is absorbed, then it’s ready to serve.
Tips: Adding some lemon juice for acidity makes it more appetizing.
Where to buy: Seaweed butter｜ Seafood cold noodle set
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