One of the highlights of visiting White Island in Camiguin is buying (and eating) fresh sea urchin harvested right around the famous sandbar. At 50 pesos for every 3, it’s a can’t lose deal. I bought a ton! Some of which I ate, but some I incorporated into this noodle dish. In Manila, places such as Farmer’s Market sell fresh sea urchin and this is a great way to enjoy them.

Ingredients (serves 4)

360 grams canton or miki noodles
1 large red bell pepper, sliced thinly
1 small carrot, sliced thinly
4-6 green onion stalks, chopped
4 dried shitake mushrooms, rehydrated in 1/2 cup of hot water, then sliced thinly
1/4 cup mirin or rice wine
250 ml cream
6-8 sea urchins
2 tbsps cooking oil


  1. In a sauce pan with the oil, saute the red pepper, carrot, mushroom and half the green onions until fragrant.
  2. Add in the mirin and reduce for 1 minute. Add in the water from rehydrating the mushrooms and simmer the vegetables until almost dry. Season with salt and pepper.
  3. Shut off the heat and add the cream.
  4. Blanche the noodles in boiling water for 2 minutes and toss into the cream sauce. Add in uni and toss.
  5. Garnish with the remaining green onions.