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Quick ramen noodles
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500g pouch Cooks’ Ingredients Dashi Stock
3cm piece fresh root ginger, peeled and shredded
2 red chillies, pricked
2 star anise
2 Clarence Court Burford Browns Free Range Eggs
200g Clearspring Brown Rice Udon Noodles
50g Cooks’ Ingredients White Mizo Glaze
235g pack pak choi, shredded
235g frozen cooked king prawns, defrosted
2 salad onions, finely chopped
28g pack coriander, leaves picked and stalks finely chopped
2 shallots, thinly sliced and fried until crisp
½ sheet sushi nori, shredded
1. In a pan heat the stock, ginger, chillies and star anise. Bring to a simmer, then remove the pan from the heat and leave to infuse.
2. Place the eggs in a pan of water, bring to the boil and simmer for 7-10 minutes. Remove the eggs from the pan and cool under cold running water. Peel the eggs, discard the shells and cut into quarters. Meanwhile, cook the noodles according to the pack instructions.
3. Add the miso to the stock, followed by the pak choi and prawns. Drain the noodles and divide between 2 bowls, then pour over the stock, pak choi and prawns.
4. Finally add the eggs, salad onions, coriander, crispy shallots and nori to the bowls. Serve immediately.
Typical values per serving: