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RECIPE
20 INGREDIENTS10 STEPS55MIN

Baby Octopus in Black Bean Oyster Sauce over Crispy Noodles

4.0
1 Ratings

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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.
55MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
Peanut Oil
1 lb
Pre-Cooked Egg Noodles
or Pasta of Your Choice
to taste
to taste
Cayenne Pepper
1/2 cup
Chicken Stock
1 Tbsp
Black Bean Sauce
1 Tbsp
Oyster Sauce
1 Tbsp
Toasted Sesame Oil
1 tsp
Garlic Paste
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
6 cups
Baby Bok Choy

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Nutrition Per Serving

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CALORIES
1969
FAT
146.5 g
PROTEIN
83.4 g
CARBS
91.4 g

Cooking Instructions

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Step 1
In Peanut Oil (2 tablespoon), saute on VERY low heat Pre-Cooked Egg Noodles (1 pound), seasoned with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Step 2
When the noodles are crisp, flip and cook on second side to a crisp and golden brown.
Step 3
Mix Chicken Stock (1/2 cup), Low-Sodium Soy Sauce (1/2 cup), Black Bean Sauce (1 tablespoon), Oyster Sauce (1 tablespoon), Toasted Sesame Oil (1 tablespoon), Garlic Paste (1 teaspoon), Granulated Sugar (1 teaspoon), Fresh Ginger (1/2 teaspoon) and Chili Paste (1 tablespoon).
Step 4
To Baby Octopus (2.5 pound) add Rice Flour (2 tablespoon) and 1/3 cup of the sauce ingredients, marinade for at least 30 minutes.
Step 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.
Step 6
In the remaining 1 tablespoon peanut oil, saute White Onion (1), Red Bell Pepper (1) and Fresh Basil Leaf (10) for 1 minute.
Step 7
Add blanched Baby Bok Choy (1 pound).
Step 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.
Step 9
Plate the crispy noodle pillow, top the pillow with the octopus and sauce, garnish with chives.
Step 10
Serve and enjoy!

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Nutrition Per Serving
Calories
1969
% Daily Value*
Fat
146.5 g
188%
Saturated Fat
24.4 g
122%
Trans Fat
0.1 g
--
Cholesterol
668.0 mg
223%
Carbohydrates
91.4 g
33%
Fiber
7.8 g
28%
Sugars
13.2 g
--
Protein
83.4 g
167%
Sodium
5010.9 mg
218%
Vitamin D
0.2 µg
1%
Calcium
321.4 mg
25%
Iron
8.6 mg
48%
Potassium
1036.1 mg
22%
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