Prawn and Pak Choi Ramen in Shio Broth
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Ingredients
- 400 g raw king prawns, peeled and deveined
- 2 pak choi
- 400 g ramen noodles
- 1000 ml chicken stock
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 30.3 g
- Carbohydrate
- 72.1 g
- of which sugars
- 2.7 g
- Fat
- 5.9 g
- of which saturates
- 1.1 g
- Fibre
- 3.6 g
- Salt
- 4.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the chicken stock to a simmer in a large pan with a generous pinch of salt and the soy sauce.
- 2
Halve the pak choi lengthways and add to the pan, simmering for 3-4 minutes until tender.
- 3
Add the prawns and simmer for 2-3 minutes until pink and curled.
- 4
Cook the ramen noodles in a separate pan of boiling water according to the pack, then drain and divide between four bowls.
- 5
Ladle the broth, prawns and pak choi over the noodles, drizzle with the sesame oil and serve.
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