Abalone and Ramen Noodle Broth

Ingredients:

360 grams cooked ramen noodles
500 grams bean sprouts, with trimmed ends
2 cups chopped coriander leaves
4 spring onions, cut at an angle
100 grams abalone, sliced 3 mm thin
50 ml. Jingilli extra virgin olive oil
1 clove crushed garlic
2 tbsp. light soy sauce
6 tbsp. oyster sauce
Broth:
6 cups light chicken stock
4 tbsp. sesame seed oil
2 tbsp. grated palm sugar
3 tbsp. fish sauce
1 cup small, whole fresh shiitake mushrooms

Procedure:

Boil together the chicken stock, sesame oil, palm sugar, shiitake mushrooms and the fish sauce. Taste for flavour balance and keep hot until required. Slice the abalone as thinly as possible, place between plastic sheets and gently flatten out. Heat a frypan, lightly oil and sear the abalone for 30 seconds only. Remove from the heat and toss in the garlic and soy and stir for 10 seconds. Place the warmed ramen noodles into hot serving bowls and top with the bean sprouts, coriander leaves and the spring onions. Place the abalone on top, ladle over the broth, and finish with a swirl of the oyster sauce. Makes 6 servings.