What's Zaap? Noodle

0.0 – 0 reviews •

This dish can be cooked very quickly, so having all the ingredients ready is key.

Ingredients

2 cups oyster sauce
1 1/2 cups thin soy sauce
3/4 cup Golden Mountain seasoning sauce
6 ounces sugar
1/4 teaspoon ground white pepper
Two 2-ounce packages instant ramen noodles
6 black mussels
6 bay scallops
6 squid rings
4 medium carrots, sliced
4 pieces canned baby corn
1/2 ounce green bean, cut 1-inch long
1/2 ounce yellow onion, sliced
1/2 ounce green bell pepper, sliced
1/2 ounce red bell pepper, sliced
1 tablespoon vegetable oil
4 large tail-on shrimp, peeled and deveined
1 teaspoon chopped garlic
1/2 teaspoon crushed fresh Thai red chile
1 teaspoon garlic oil, optional
Pinch ground white pepper
1 teaspoon fried garlic
1/2 teaspoon fish sauce
10 leaves fresh Thai basil
2 vines young green peppercorns, for garnish
2 fried dried red chiles, for garnish
2 sprigs fresh cilantro, for garnish
1 tablespoon fried garlic and shallot, such as What’s Zaap? Thai Food’s Devil Spice, optional

For the master sauce: Combine the oyster sauce, soy sauce, seasoning sauce, sugar and white pepper in a blender and blend until smooth. Let stand, covered and refrigerated, 24 hours before use. (Keeps up to 2 months, refrigerated.)
For the What’s Zaap? Noodle: Heat water in a medium pot, then bring it to a boil. Place the ramen noodles in a basket and blanch in the hot water for 1 minute. Add the black mussels, bay scallop and squid rings and place with the noodles for 30 seconds. Add the carrots, baby corn, green beans, onion and red and green bell peppers to the boiling water for another 15 seconds. Strain and set aside.
Preheat a wok or large saute pan until very hot. Add the vegetable oil, then add the shrimp and sear each side for 20 seconds. Reserve the shrimp, then add the garlic and crushed Thai chile and cook over low heat until the garlic starts to turn brown, 5 to 10 seconds.
Add the noodles, vegetables, and all the seafood to the wok, then toss together and cook for 30 seconds over high heat. Take off the heat and add 2 tablespoons master sauce (save the remainder for another use), the garlic oil, if using, white pepper, fried garlic, fish sauce and Thai basil, then place the wok back on high heat and toss for another 15 seconds.
The What’s Zaap? noodles are now ready to be plated, garnished with the green peppercorn, fried dried red chile, cilantro, and topped with the fried garlic and shallot, if using.