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Noodles With Japanese Fish Cake

chef.tim.lee's picture
Ingredients
  Fish cake slice 2 (Japanese style)
  Carrot 2
  Leek 1
  Snow peas 4 Ounce
  Bok choy head 1⁄4
  Udon noodles 12 Ounce
  Salt To Taste
  Chicken stock 1 1⁄4 Cup (20 tbs)
  Shrimp 12 Large, cooked
  Soy sauce 6 Tablespoon
  Sake 2 Tablespoon
  Sugar 1 Teaspoon
  Stock 1 Cup (16 tbs)
  Wasabi 1 Pinch
  Scallion 1 , chopped finely
Directions

GETTING READY
1. Cut fish cake, carrot, and leek into thin juliennes. Keep separately.
2. Snap the tips of the snow peas.
3. Shred the Bok Choy finely after discarding the wilted leaves.

MAKING
4. To make the dipping sauce in a small saucepan, combine the sauce ingredients except the Wasabi and scallion.
5. Heat on a medium flame, stirring until the sugar dissolves.
6. When sauce comes to a boil, take pan off the heat.
7. Stir in wasabi and scallion. Pour sauce into small sauce dishes and let cool.
8. In a medium saucepan, bring salted water to a boil.
9. Add noodles and cook till tender- crisp. Drain.
10. At the same time, in another saucepan, bring chicken stock to a boil.
11. Add carrot and leek to the stock and simmer for 1 minute.
12. Add snow peas and boil another minute.
13. Finally, add Bok Choy, boil till wilted.
14. Add shrimp to boiling stock with vegetables.
15. Take pan off the heat and let shrimp blanch in the hot stock for 2 minutes.

SERVING
16. Divide the noodles between 4 bowls.
17. Ladle the stock with vegetables and shrimp over noodles.
18. Top with fish cake strips
19. Serve steaming hot with dipping sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Fish
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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