By now it's no secret that I am a lover of oriental inspired food. Just the smell of it has me weak at the knees. I was so happy with this Sriracha Prawn Ramen Noodles that keeping the recipe for myself would just be selfish. It was so delicious I made the extra effort of bringing out my chopsticks all the way from South Korea (those lovely red ones on the left).
Ingredients
- 12 prawns
- 2 tsp sesame seed oil
- 1/2 tsp dried basil
- Pinch of salt and pepper
- 1/2 yellow onion, chopped
- 2 tbsp siriacha sauce (or less depending on how spicy you like it)
- 1 tsp powder garlic
- 1 tsp powder ginger
- Chicken stock cube, follow packet guidelines
- 2 tbsp soy sauce
- 75g noodles (I used fine rice noodles, but any kind will do)
- 1 spring onion, chopped
- 1 carrot, grated
- 1/4 cup sweetcorn
- Juice from 1/2 a lemon
- 1/2 cup fresh coriander, chopped - plus extra for sprinkling
- Sprinkle of sesame seeds (optional)
Method
- In a pot place the prawns, dried basil, salt and pepper along with 1 tsp of sesame seed oil and cook the prawns until the are pink on both sides and tender. Once they are cooked remove from the pot.
- In the same pot, place the other half of sesame seed oil along with the chopped onion and siriacha sauce. Cook the onions until they are transparent (aprox 5 mins). Add in both the garlic and ginger powder and stir a few times.
- Following the pack guidelines, add the chicken stock cube with the said about water and bring to the boil. Add the soy sauce and noodles and leave to simmer until the noodles are cooked.
- Once the noodles are cooked, add the spring onion, grated carrot, sweetcorn and chopped fresh coriander and give it a couple of stirs.
- Place in a bowl, add a squeeze of lemon and sprinkle with sesame seeds and fresh coriander.
- Enjoy
If you try out this recipe for Siriacha Prawn Ramen Noodles, I would love to hear how it turned out. Either comment below or tag me on Instagram @gingerandthekitchen.
Health, Happiness & Positivity!
Until next time,
Holly
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