Quick ramen noodles

Quick ramen noodles

A speedy ramen recipe for when your stomach is rumbling, but time is against you. The dashi stock in this creates that bold umami taste distinctive to Japanese cuisine. Made using kombu kelp and bonito fish flakes, dashi adds depth of flavour, whilst the white miso paste brings a light and mild taste to the broth.

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  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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Ingredients

  • 500g pouch Cooks' Ingredients Dashi Stock
  • 3 cm 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 Miso
  • 235g pak choi, shredded
  • 235g frozen cooked king prawns, defrosted
  • 2 salad onions, finely chopped
  • 28g coriander, leaves picked and stalks finely chopped
  • 2 shallots, thinly sliced and fried until crisp
  • ½ sheet sushi nori, shredded

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,750kJ/ 651kcals

Fat

11.8g

Saturated Fat

3g

Carbohydrates

89.5g

Sugars

10g

Fibre

5g

Protein

46.6g

Salt

4.7g

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