When you crave New Zealand paua but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. This sautéed abalone noodles recipe is a great way to get the best from this ocean delicacy. Or use NZ paua for a more intense flavour.
Shichi-mi tōgarashi to garnisha Japanese chilli spice condiment
Instructions
Defrost the abalone by keeping in the refrigerator overnight. It is important to defrost slowly.
Remove the abalone from the shells.
Remove and discard the guts and beak.
Slice the abalone very finely. Use a very sharp knife.
Combine the garlic, chilli, lime juice, white parts of the spring onions, and sliced abalone in a zip-lock bag. Put in refrigerator and allow to marinate for 20 minutes.
Cook the soba noodles according to packet - usually 6 or 7 minutes. Refresh under cold water and set aside.
Add the vegetable oil and chopped chorizo to a wok and bring up to a medium heat. Cook the chorizo until it releases its oils.
Drain the lime juice from the abalone. Separate the marinated abalone from the garlic, spring onions and chilli.
Add the garlic, spring onions and chilli to the chorizo and cook until fragrant but don't let the garlic start to brown.
Add the abalone stir fry for 1 minute.
Add the dashi, soy sauce, and mirin and allow to come up to a boil.
Add the soba noodles and green parts of the spring onions and toss to combine all the ingredients. Keep over the heat until the soba noodles are warmed through.
Serve on warm plates. Sprinkle with some shichi-mi tōgarashi.