Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients
| 1 packet | fresh ramen noodles | |
|---|---|---|
| 3 | MUSHROOM QQ Fish Filament, halved | |
| 3 | MUSHROOM Sashimi Snow Crab | |
| 3 | MUSHROOM Lobster Flavoured Ball, quartered | |
| 1 tsp | crab roe | |
| 1 | egg roll | |
| ½ | Japanese cucumber, sliced | |
| 4 | cherry tomatoes, halved | |
| 6 pieces | pumpkin (steamed) | |
| 20 g | edamame | |
| 2 | radish, thinly sliced | |
| 4 | tau foo pok, fried and sliced | |
| 20 g | shimeji mushrooms | |
| ⅓ | cabbage | |
| Few stalks chinese chives | ||
Sesame Dressing: | ||
| 3 tbsp | sesame paste (tahini) | |
| 3 tbsp | soy sauce | |
| 3 tsp | sugar | |
| 3 tbsp | sesame oil | |
| 12 tbsp | chicken stock | |
| 1 tbsp | sesame seeds, toasted | |
Method
- To make sesame dressing, combine sesame paste, soy sauce, sugar, sesame oil, chicken stock and sesame seeds. Mix well and chill.
- Blanch the MUSHROOM QQ Fish Filament, MUSHROOM Sashimi Snow Crab, MUSHROOM Lobster Flavoured Ball and ramen in hot water, remove and leave to cool.
- In a big plate, place the ramen in the middle and arrange the condiments all around, leave to chill in the refrigerator.
- Pour in the sesame sauce just before serving.
- Toss it all together and enjoy.
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