We roasted our own Chicken, but a cool roasted bird will do the job just as well.
Probably not really traditional, but we had to swap Rice Noodles for Wheat Noodles, there’s no point making Sue ill for a week for the sake of a recipe!
Ingredients:-
12 Large Prawns (King or Tiger Prawns, depending on what is available)
100g of round Rice Noodles
1 Onion, diced
1 Tsp of Ginger, grated
2 cloves of Garlic, minced
2 Tsp of Miso Paste
1 Tbsp of Chilli Paste
2 Tbsp of Soy Sauce (Guten free for us)
1 Tbsp of Oyster Sauce
900ml of Dashi Stock (You can buy this in dried sachets on-line)
1 Tsp of Sesame Oil
1 Pak Choy, cut into strips
2 Eggs, boiled then soaked in Shoaxin Wine, Soy Sauce, Rice Wine and Sugar for 2 hours
½ Red Pepper, sliced
2 Spring Onions, sliced to garnished
Sesame Seeds, toasted to garnish
Oil to fry
Method:-
(1) Boil the Eggs for 7 minutes to achieve a soft boil and then plunge into iced water to stop the cooking process.
(2) Peel the Eggs gently and marinade them in the fridge in Shoaxin Wine, Soy Sauce, Rice Wine and Sugar for 2 hours.
(3) Cook the Noodles following the packet instructions. Drain and rinse with cold water.
(4) Set aside.
(5) Add the Dashi Stock to a pan and bring to a simmer.
(6) Add 1 Tbsp of Soy Sauce, 1 Tbsp of Miso Paste, 1 Tbsp of Oyster Sauce and stir in.
(7) Add the Prawns to the stock and cook gently until pink.
(8) Remove and set aside.
(9) In a Wok or frying pan heat Oil and Sesame Oil and fry the Onion, Garlic and Ginger until softened.
(10) Add 1 Tbsp of Chilli Paste or Sirracha Sauce, 1 Tsp of Miso Paste, 1 Tbsp of Soy Sauce and stir in on a low heat.
(11) Remove the shells from your Prawns, but leave 4 intact to dress to bowl.
(12) Add the fried Onion mix to the Stock mix.
(13) In a separate pan fry the Pak Choy and Pepper until softened.
(14) Flash fry the Seaweed.
(15) Add boiling water over the Noodles and drain again.
(16) Add the Noodles to a bowl, add the Prawns and Stock. Then arrange at shell-on Prawns over the top.
(17) Add the Pak Choy, Peppers and halved boiled Eggs.
(18) Garnish with shell-on Prawns, Spring Onions, Seaweed, Sesame Seeds and sliced Red Peppers.
We’d kind of side stepped Ramen because for us a ‘Pimped up’ Soup isn’t really a meal. We’ll we were wrong. This really was a hearty meal. We garnished ours with flash fried Seaweed and Sesame seeds and served with a side salad.
