CHILLI PRAWN RAMEN

Prep 5mins Cook 5mins Serves 4

INGREDIENTS

• 1 tbsp sunflower oil

• 1 pack raw, peeled prawns

• 3 cloves garlic, thinly sliced

• 2cm piece fresh ginger, thinly sliced

• 100g baby corn

• 1.2 litres chicken stock

• 4 spring onions, chopped into 3 cm lengths

• 2 heads of pak choi, chopped

• 1 tsp chilli paste

• 1 tbsp soy sauce

• 1-2 tbsps Thai fish sauce

• 1 tbsp brown sugar

• 2 tsps lime juice

• 300g instant noodles

• 200g beansprouts

• 25g fresh coriander

• A few drops of sesame oil

• 1 red chilli, finely sliced

• Handful of salted cashew nuts

METHOD

1 Cook the noodles according to pack instructions and drain. Heat the oil in a wok over a high heat. Add the prawns and sauté for 2mins. Stir in the garlic, ginger and corn.

2 Add the stock, spring onions and pak choi. Bring to the boil, then lower heat and simmer for 1min. Add the chilli paste, soy sauce, fish sauce, brown sugar and lime juice.

3 Divide the noodles between four large soup bowls. Ladle over the soup. Top with the beansprouts, fresh coriander, red chilli, cashews and sesame oil.