⅜ cup Chinese bacon, sliced
1 cup vegetable oil
½ cup shitake mushrooms, sliced
½ cup Chinese leeks, sliced
1 Tbsp chive blossoms, cut into 1” pieces
1 Tbsp ginger, julienned
2 tsp finger chilies, julienned
¼ cup black garlic, peeled and sliced
½ cup sea bean
½ cup lobster sauce
1 oz sea urchin foam
Add ¼ cup of the vegetable oil to a hot wok or sauté pan. Add the Chinese bacon and brown. Add the mushrooms, leeks, chive blossoms, ginger, chilies, and garlic. Stir fry until the vegetables start to soften. Remove the vegetables from the pan. In a clean wok or sauté pan, heat 2 tablespoons of vegetable oil. Add the noodles and toss quickly until the noodles start to turn golden brown. Add the lobster sauce and the stir fried bacon – vegetable mixture. Continue to toss until all of the ingredients are mixed. Place the noodles into a bowl and top with sea beans. Spoon the sea urchin foam over the noodles just before serving.
1 oz lobster stock
½ oz double fermented soy sauce
2 cup mushroom soy sauce
Whisk all of the ingredients together in a small bowl.
½ cup sea urchin
½ Tbsp butter
1 tsp soy lecithin powder
Place all of the ingredients into a small sauce pan and bring to a simmer. Let simmer for 5 minutes. Remove the pan from the heat. With an immersion blender, blend the sauce. To make the foam, place the blade of the immersion blender just under the surface of the liquid. As you blend the sauce like this, foam will start to form on the surface of the sauce. Spoon this foam over the noodles just before serving.