Ben picks up some local mussels in Port Arlington, the perfect ingredient to compliment one of his favourite noodle dishes.


  • 500ml coconut milk

  • 2 tablespoons soy sauce light

  • 1lt chicken stock (cubes)

  • 50gm ginger

  • 2 cloves of garlic

  • 4-5 shallots

  • ½ bunch coriander roots and leaves washed and separated

  • 3-4 lime leaves

  • 1teaspoon turmeric

  • 1x800gm lobster or 250gm green prawn cutlets

  • 500gm mussels

  • 600gm fresh egg noodles

  • Garam Masala

  • 1½ teaspoons ground coriander

  • 1 teaspoon ground bay

  • ½ teaspoon ground cardamom

  • 1 teaspoon ground cumin

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • Garnish

  • Endive/witlof white

  • Nashi pear or similar

  • Crispy onion (bought)

  • Fennel


  • 1.

    Boil the coconut milk until it splits (Turns into an oil) in a wok or similar pot. Puree the ginger garlic and shallots in a hand held bar mix or mortar and pestle and add the coconut oil and fry until aromatic. Add the spices and fry until fragrant. Add the soy sauce and the chicken stock and bring to a simmer and adjust the seasoning with more soy sauce if required.

  • 2.

    Add the diced lobster meat and mussels and simmer until the lobster is cooked and the mussel are open. Boil egg noodles in a separate pot and then divide between 4 bowls then ladle the broth and seafood between each.

  • 3.

    Garnish each with a wedge of lime, slices of witlof, fennel and pear and a sprinkling of crispy fried onion,

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