Instant noodles make a great speedy supper ditch the seasoning packet for your own flavoured stock to take them to new heights
Sometimes nothing hits the place better than instant ramyun( Korean for ramen) and a cold brew. Switching out the seasoning packet for some flavoured stock, though, builds it much tastier and healthier. I also like to build it into a proper snack by adding prawns, dumplings, veggies, meat- whatever I have to hand. Feel free to adjust the spice level to your taste.
Prep time: 10 mins
Cooking time: 10 mins
720 ml chicken stock
2 t sp gochujang( Korean chilli paste)
1 t sp doenjang( Korean soya bean paste)
1 tsp gochugaru( Korean chilli snowflakes ), plus more for serving
1 small fresh Korean red chilli or fresno chil li, thinly sliced on an angle
1 packet instant ramyun/ ramen noodles
5 large frozen prawns
Handful sugar snap peas or newborn spinach
170 g chicken, cooked and coarsely shredded
2 spring onions
1 big egg
Freshly ground black pepper
In a medium saucepan, blend the stock, chilli paste, soya bean paste, chilli snowflakes and chilli, and bring to a boil over high heat, whisking occasionally to dissolve the soya bean paste.
Open the packet of noodles and, with the noodles still in the bag, break them in half crosswise. Put both halves into the boiling stock mixture. Add the prawns and sugar snap peas( if employing; if you’ve opted for spinach, wait ).
Bring the broth back to a boil. Cut one spring onion into 5cm pieces and add to the broth, along with the chicken.
When the noodles are almost cooked, about five minutes in total, add the spinach( if utilizing ), and stir to wilt.
Crack the egg into the saucepan and let it poach, or give it a gentle stir to break it up and sort egg ribbons.
Thinly slice the remaining spring onion. Transfer the noodles to a bowl and garnish with the onion, more chilli snowflakes and black pepper.
Read more: http :// www.theguardian.com/ us