343 Calories Per Serving.
- 500ml/18fl oz cold water
- ½ tablespoon yellow miso paste
- 1 tablespoon freshly grated peeled root ginger
- 50g/2oz vermicelli mung bean noodles
- 1 large handful of baby pak choy (white stem variety), washed and leaves separated
- 75g/3oz fresh medium sized tiger prawns, shelled with head off,tail on, cleaned and deveined
- 50g/2oz baby squid, tentacles separated, body sliced into thirds to give squid rings
- 50g/2oz Greenland or live mussels, cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface)
- 1 tablespoon Shaohsing rice wine or dry sherry
- 1 teaspoon low-sodium light soy sauce or tamari
- 1 pinch of ground white pepper
- 1 small handful of coriander, roughly chopped, to garnish
1. Pour the water into a medium wok and bring to the boil.
2. Add the miso paste and ginger and cook on a medium heat for 5 minutes. Add the mung bean noodles and pak choy, then all the seafood, and cook for 1 minute (2–3 minutes if using live mussels) until the shells have opened.
3. Discard any mussels that remain closed. Season with the rice wine, soy sauce or tamari, salt and white pepper.Transfer to a warmed, deep bowl, garnish with the coriander and eat immediately.
For more recipes from Eat Clean: Wok Yourself to Health by Ching-He Huang (published by Harper Thorsons, photography by Myles New, click here)