Prawn Ramen
By Kevin Dundon
Nothing says ‘cosy night in’ like a delicious weekend treat. Chef Kevin Dundon to shares his favourite fakeaway meals for a family feast.
Ingredients
- 40 g Baby Spinach
- 1 medium Carrots chopped
- 2 small Chillis
- 1 pack Egg Noodles
- 2 medium Eggs
- 2 cloves Garlic chopped
- 1 medium Red Onion chopped
- 1 pinch Salt and Pepper
- 2 medium Spring Onions chopped
- 1 sachet Sunflower Oil
- 200 g SuperValu Prawns
- 3 tbsp SuperValu Signature Tastes Ginger & Soy Sauce
- 600 ml Vegetable Stock
Method
Method:
In a bowl, combine 1 tbsp soy and ginger sauce with the prawns and set aside to marinate for 5 minutes or so.
In a wok or a saucepan, over medium heat, heat the oil and add the red onion, carrot, garlic, spring onion and chilli. Sauté for 2 minutes until softened but not coloured, add the stock and whisk in 2 tbsp of the soy and ginger sauce.
Simmer for 2 more minutes, then add the egg noodles and baby spinach leaves.
Place a lid on the pan and simmer for 3-4 minutes. In the meantime, over high heat, drizzle some oil in a sauté pan and add the marinated prawns.
Cook for 3-4 minutes until well coloured.
Boil the eggs for 2 minutes until soft boiled. Add the prawns to the simmering vegetables and then add the fresh spinach. Turn off the heat and stir to combine all the flavours.
Check the seasoning and serve immediately in bowls, topped with the halved soft-boiled eggs.
Enjoy while warm.
