Quick ramen noodles

Name: Quick ramen noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 500 g 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; 200 g Clearspring Brown Rice Udon Noodles; 50 g Cooks' Ingredients White Miso; 235 g pak choi, shredded; 235 g frozen cooked king prawns, defrosted; 2 salad onions, finely chopped; 28 g coriander, leaves picked and stalks finely chopped; 2 shallots, thinly sliced and fried until crisp; ½ sheet sushi nori, shredded

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.

5 out of 5 stars(1) Rate this recipe

Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

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.
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.
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.
Finally add the eggs, salad onions, coriander, crispy shallots and nori to the bowls. Serve immediately.