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Korean Glass Noodles with Seafood, Mushroom and Pea Sprout

Glass Noodles with Prawn, Mussel, Bunshimeji Mushroom and Pea Sprout with Soy and Shichimi Togarashi Sauce. 

Soak 100g glass noodles in water for 15 minutes. To make the stock, add 2 tsp garlic paste, 2 tsp ginger paste, 1 tsp spring onion, 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tsp sugar and 2 tsp Athene Spice Shichimi Togarashi to 400ml water. Bring to a boil. Lower heat and gently simmer. Add 12 prawns, quartered onion and mushroom, cook for 2 minutes. Mix in strained glass noodles, stir until well mixed, cover and leave to soak the gravy over low heat. Add a cup of cooked mussels and 2 cups of pea spouts, stir a few times and remove from heat. Sprinkle with a little bit more of Shichimi Togarashi more zing.

Serves 4.
Prep time : 15 minutes.
Cooking time : 10 minutes.

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#athenespices #shichimitogarashi #glassnoodles #oilfreecooking #lazycook #quickdinner #cleaneating



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