Chili Lobster + Mushroom Salad

korean, seafood, vegetarian
  • 25 min
  • Contains Gluten
  • Dairy-Free
  • Contains Nuts

In Your Mise Box:
Chili Lobster: Fresh Ramyun Noodles, Scallion Sesame Sauce, Seaweed Powder, English Peas, Lobster, Chili Oil
Mushroom Salad
: Mushrooms (Maitake, Shiitake), Pine Nuts, Pine Nut Dressing, Lettuce, Golden Raisins, Radish (Pickled Black, Watermelon), Perilla Oil


From Your Kitchen:
Chili Lobster: Large Pot, Mixing Bowl, Ice, Salt

Mushroom Salad: Large Pan, Mixing Bowl, Cooking Oil, Salt, Pepper

Storage Instructions:
Chili Lobster: Refrigerator (2-3 days)
Mushroom Salad: Refrigerator (5 days)



Chili Lobster + Mushroom Salad

Combo: 1 x serving Chili Lobster, 1 x serving Mushroom Salad (more packaging included)

Step 1 (Chili Lobster)
Boil a large pot of lightly salted water
Once water is boiling, throw fresh Ramyun
noodles into pot
Cook for 7 min (or until firm and fully cooked)

Step 2 (Chili Lobster)
Prepare ice bath by adding ice and cold water to
mixing bowl; drain noodles and add to ice bath
(If ice is unavailable, rinse noodles with cold
running water)

Step 3 (Chili Lobster)
While noodles are cooling, add lobster and
chili oil (to taste) into a small bowl
Mix thoroughly

Step 4 (Chili Lobster)
Drain noodles from ice bath
In a new bowl (or existing drained mixing bowl),
add noodles and scallion sesame sauce
Mix thoroughly

Step 5 (Chili Lobster)
Add mixed noodles to serving bowl
Place mixed lobster on top of noodles
Sprinkle seaweed powder on top
Place English peas around the lobster; enjoy!

Step 1 (Mushroom Salad)
Add lettuce and pine net dressing to
mixing bowl; mix thoroughly
Place mixed lettuce in serving bowl

Step 2 (Mushroom Salad)
Heat large pan over high heat; add 1 tbsp oil
Heat the oil until hot (~1 min; check by
hovering hand over pan)
Add mushrooms, salt & pepper (to taste)

Step 3 (Mushroom Salad)
Cook and stir mushrooms evenly, until they
begin to brown and soften (~1-2 min)
Add perilla oil and stir

Step 4 (Mushroom Salad)
Place cooked mushrooms onto lettuce
Top evenly with radish slices, pine nuts,
golden raisins

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