Easy Seafood Noodles - Pacific Gold

Easy Seafood Noodles

Noodles and shellfish in spicy tomato sauce.:

Recipe level:

Cooking time:




  • 1 lb. Whole Shell Mussels in Arrabiata Sauce
  • Olive oil
  • 100 g / 3 ounces zucchini, thinly sliced
  • 4 shiitake mushrooms (200g/6 ounces), cleaned, stems removed and thinly sliced
  • 240g / 8.6 ounces cabbage, thinly shredded
  • 70g / 2.4 ounces onion, thinly sliced
  • 140g / 5 ounces littleneck clams or more, cleaned
  • 140g / 5 ounces large prawns or more, head & shells removed, and tail left on, cleaned
  • 140g / 5 ounces squid rings or baby octopus or more
  • 900g / 2 lb fresh Korean chinese style noodles (or thin udon noodles or ramen noodles)
  • 40g / 1.4 ounces baby spinach or baby bok choy

How to cook

  1. Preheat a wok (or large deep pot) on low heat until heated. Add the oil and then the zucchini, mushrooms, cabbage, and onion. Cook them until lightly wilted (for 1 to 2 mins). Add Whole Shell Mussels in sauce with all liquids, the littleneck clams, prawns and squid (or baby octopus) and stir a bit.

  2. Boil the soup covered until mussels open and all ingredients are cooked through (about 8 mins) while avoiding overcooking.

  3. Remove the cover, add the baby spinach just before serving. (If using baby bok choy, you may need to cook a little longer).

  4. While the soup is boiling (in step 2), cook the noodles in boiling water following the pack instructions. Drain and rinse the noodles briefly in cold water. (Step 2 and 3 should be completed around the same time.)

  5. Divide the noodles, seafood, and the soup between six soup bowls. Serve immediately.

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Santiago, Chile.
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