Baby Octopus in Black Bean Oyster Sauce over Crispy Noodles
Here now is how these tiny, frozen, beautiful creatures are transformed into a most lovely dish, served over a heavenly “crisp on the outside, soft on the inside” egg noodle pillow.
Total Time
55min
4.0
1 Rating
Author: Chef's Opinion
Servings:
2
Ingredients
•
2
Tbsp
Peanut Oil
•
1
lb
Pre-Cooked Egg Noodles
or Pasta of Your Choice
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
1/2
cup
Chicken Stock
•
1/2
cup
Low-Sodium Soy Sauce
•
1
Tbsp
Black Bean Sauce
•
1
Tbsp
Oyster Sauce
•
1
Tbsp
Toasted Sesame Oil
•
1
tsp
Garlic Paste
•
1
tsp
Granulated Sugar
•
1/2
tsp
Fresh Ginger
, grated
•
1
Tbsp
Chili Paste
•
2.5
lb
Baby Octopus
or Baby Octopus
•
2
Tbsp
Rice Flour
•
1
cup
Peanut Oil
•
1
White Onion
, julienned
•
1
Red Bell Pepper
, julienned
•
10
Fresh Basil Leaves
•
6
cups
Baby Bok Choy
Cooking Instructions
1.
In Peanut Oil (2 Tbsp), saute on VERY low heat Pre-Cooked Egg Noodles (1 lb), seasoned with Kosher Salt (to taste) and Cayenne Pepper (to taste).
2.
When the noodles are crisp, flip and cook on second side to a crisp and golden brown.
To Baby Octopus (2.5 lb) add Rice Flour (2 Tbsp) and 1/3 cup of the sauce ingredients, marinade for at least 30 minutes.
5.
Stir fry the baby octopus in VERY HOT Peanut Oil (1 cup) for 1 minute, remove with a slotted spoon to a thick layer of absorbent paper, discard all but 1 tablespoon of the remaining peanut oil.
6.
In the remaining 1 tablespoon peanut oil, saute White Onion (1), Red Bell Pepper (1) and Fresh Basil Leaves (10) for 1 minute.
7.
Add blanched Baby Bok Choy (1 lb).
8.
Add the sauce mix, bring to a simmer, add the baby octopus, simmer for no more that 10 seconds (just to give the rice flour time to thicken but NOT to toughen the octopus), remove from heat. check and adjust the flavor.
9.
Plate the crispy noodle pillow, top the pillow with the octopus and sauce, garnish with chives.
10.
Serve and enjoy!
Nutrition Per Serving
CALORIES
1967
FAT
146.5 g
PROTEIN
82.9 g
CARBS
91.4 g
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