Spicy prawn ramen is very delicious and you can have the bowl on the table in less than 20 minutes! The addition of some kimchi makes a great flavour combination.
This recipe combines the spicy pickle from Korea with the umami-filled ramen from Japan. Kimchi is a Spicy fermented cabbage that is cooked with herbs and spices and has a characteristic, spicy-sour taste. It is one of the most well known and popular ingredients of Korean cuisine. Kimchi also has a great reputation for health benefits. As with many other fermented foods, kimchi is rich in fibre along with beneficial probiotics that are good for gut and immune system health.
Ingredients For Prawn Ramen
350-400g cooked and peeled prawns from Walter Purkis & Sons
2 reduced-salt vegetable stock cubes or fish stock from Walter Purkis & Sons
1 tbsp sesame oil
2 garlic cloves, minced
8cm piece of ginger, peeled and finely grated
4 nests medium egg noodles
1 head broccoli, cut into small florets
2 tbsp reduced-salt soy sauce
215g jar Korean kimchi, drained
1 chilli pepper, sliced (optional)
1 lime, quartered
Cooking Method For Prawn Ramen
Dissolve the stock cubes in a little boiling water and set aside.
Gently heat the oil in a large pan, then add the garlic and ginger, and cook on a low heat for a few minutes. Add 750ml boiling water, bring up to the boil then add the dissolved stock cubes, noodles and broccoli. Cook for 2- 3 minutes.
Add the prawns and cook until they are piping hot and the noodles and broccoli are cooked through.
Season the broth to taste with a little soy sauce if needed, divide into four bowls and garnish your ramen with a good spoonful of kimchi, fresh chilli (if using) and a squeeze of lime.
If you are looking for more cooking inspiration we have lots of other prawn recipes, here on our blog >>