
Salad of abalone with noodles, shiitake mushrooms, ginger, and truffle oil

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If you now put the abalone in the freezer for about 20 minutes, it assists in cutting it finely. Its important to identify the way the grain runs so that you can carve against it, carving it as thinly as possible.
ingredients
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serves: 4
4 (2-oz/50-g) prepared abalone
1/2 cup (120 ml) olive oil
1 piece 2-inch (5-cm) of cinnamon stick
2 star anise
1 oz (25 g) dried rice stick noodles
4 oz (100 g) mixed enoki and shiitake mushrooms
4 slices thin of peeled fresh ginger (cut into fine julienne)
2 green onions (halved and very finely shredded)
2 teaspoons dark soy sauce
4 teaspoons truffle oil
Servings Per Recipe: 4
Amount per Serving
Calories: 330
- Total Fat: 30.3 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Cholesterol: 12 mg
- Sodium: 306.3 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.5 g
- Sugars: 0.3 g
- Protein: 4.5 g
preparation

Instead of abalone, you can use a 4-oz (100-g) piece of cleaned cuttlefish. Bake for only 1 hour.
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