Recipe by: Chef Petteri Luoto

Ingredients:

2 cups (500 g) water

1 bag of Bold & Juicy Shiitake

1 tbsp ginger, grated

1 pcs lime zest, grated

2 blocks of Moroheiya noodles

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Boil 2 noodle blocks in Bold & Juicy broth for 3 minutes, strain the noodles.

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After boiling, Moroheiya Noodles’ weight is around 300 g.

Marinated Tiger Prawns:

0.45 lbs (200 g) tiger prawns

3.3 tbsp (50 g) red onion, cut into thin blocks

2 tbsp (30 g) scallion, chopped

2 pcs garlic cloves, cut into thin chips

2 tbsp sweet and sour chili sauce

2 tsp sesame oil

Vegetables:

2.1 oz (60 g) red bell peppers

2.1 oz (60 g) white cabbage, chop thin slices

Pinch of Fresh cilantro

Instructions:

1. Cut the tiger prawns through the middle, leaving the tail attached.
2. Remove the thin black intestine from inside the prawn.
3. Mix all ingredients together and fry in a hot wok pan. Season with salt and black pepper.
4. Add chopped vegetables and wok quickly.
5. Add boiled Moroheiya noodles and stir quickly.
6. You can add a little bit of red pepper chili flakes at the end.

Bon Appétit & Noodle on!