½ tsp Garlic, minced
¼ tsp Ginger, minced
1 tbsp Carrots, julienned
1 tsp Shitake Mushrooms, julienned
Black Pepper, finely ground
6 oz Shirataki Noodles/Rice Vermicelli
½ tbsp Sesame Oil
2 tbsp Hoisin Sauce (Gluten-free)
1 oz Korean Fried Seaweed
1 oz Green Onion, chiffonade
1 head Boston Bibb Lettuce
*This recipe can be made Gluten-free
Defrost Norway Lobster Clusters by removing clusters from packaging and placing in a single layer into a perforated container to defrost at a refrigerated temperature (1-4oC) for a minimum of 4 hours to a maximum of 12 hours (overnight).
In a pan, sauté Norway Lobster Clusters with butter until fully cooked. Add in soy sauce, toss to coat and then remove the Norway Lobster Clusters from the pan and reserve.
In the same pan, add into remaining butter garlic, ginger, carrots, shitake mushrooms and sauté for 2 minutes or until carrots are tender-crisp and the shitake mushrooms have wilted. Season with salt and pepper.
In a pot of boiling water, cook shirataki noodles. When the noodles are fully cooked, drain and coat with sesame oil to prevent sticking.
Chef’s Note: Other garnish preparation will involve slicing the Korean fried seaweed into thin strips, finely slicing green onions lengthwise and placing them in a container of cold water, and wash lettuce leaves then allowing them to dry before plating.
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