Clams & Mussels Ramen in Salted Egg Sauce

*in collaboration with Hakubaku (for Organic Soba, Cha Soba, Ramen, Somen & Udon)

I've cooked all sorts of noodles. From home-made to store bought. And have come to a realisation that Hakubaku's noodles are one of the easiest, quickest to cook and with great texture! This Clams & Mussels Ramen in Salted Egg Sauce is one easy and tasty one pot saviour on busy or/and lazy days! It works for me and I hope it's for you too!

Other Perks of Hakubaku Noodles :

• 98% Fat-Free Organic Hakubaku Noodles
• Number 1 Organic Noodle Brand in Japan
• Halal- and kosher-certified products for all to enjoy
• Quick cooking for busy days

Hakubaku’s noodles are sold at S$3.80 each at Cold storage, Meidiya, NTUC FairPrice, Prime, Sheng Siong, TKNLand @ Suntec and https://shopee.sg/snackvampire

For other great ways to use Hakubaku’s noodles, please refer to https://www.facebook.com/HakubakuOfficialFanpage/ for more information.

Main Ingredients (enough for 2 pax) :

• 2 servings of Hakubaku Organic Ramen
• 12 pcs clams
• 12 pcs mussels
• 1 pc chili padi (sliced)
• 1 sprig curry leaves (for garnishing)
• parsley flakes (optional)
• roasted nori (seaweed) bits (optional)
• cooking oil 

Ingredients for Salted Egg Sauce 

• 3 tbsp salted egg powder (or to taste)
• 2 tbsp unsalted butter
• 1 tsp sugar (or to taste)
• 1/2 tsp minced ginger
• 1/2 tsp garlic powder (optional)
• 6 to 8 pcs curry leaves
• 2 to 3 tbsp chicken stock

Method : 

1. Blanch Hakubaku Organic Ramen in boiling water. Allow to cook till al dente. Drain and set aside.
2. Blanch clams and mussels in boiling water till 70% cooked. Set aside.
3. Heat butter in frying pan and saute minced ginger till fragrant. Add salted egg powder, sugar, garlic powder and curry leaves. Lightly stir fry and fold in chicken stock spoon by spoon till your desired sauce texture.
4. Add clams and mussels and toss till fully cooked. 
5. Fold in ramen and toss till noodles are evenly coated with sauce.
6. Garnish with chili padi, curry leaves, nori bits, and parsley flakes.
7. Serve whilst hot.

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