Speedy Prawn & Creamy Udon Ramen
with Soft-Boiled Eggs, Wombok & Corn
- Crustaceans
- Gluten
- Sesame
- Soy
- Wheat
- Milk
- Eggs
- Crustaceans
- Wheat
- Almond
- Molluscs
- Fish
- Pine nut
- Sulphites
- Eggs
- Gluten
- Sesame
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Soy
- Walnut
Savoury prawns, sweet corn and bouncy udon noodles simmer in a rich, umami-packed broth for a bowl that delivers instant noodle-shop comfort. Finished with jammy soft-boiled eggs, crunchy wombok and fresh spring onion, this lightning-fast meal is built for slurp-worthy weeknight perfection.
Ingredients
1 tin
Sweetcorn
1
Spring Onion
190 g
Peeled Prawns
(Contains: Crustaceans)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1
Creamy Ramen Broth
(Contains: Milk, Soy May be present: Crustaceans, Wheat, Almond, Molluscs, Fish, Pine nut, Sulphites, Eggs, Gluten, Sesame)
1 packet
Shredded Wombok
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
Not included in your delivery
1 drizzle
olive oil
2 piece
egg
(Contains: Eggs)
2 cup
Boiling water
Utensils
Cooking Steps
- Boil the kettle. Half-fill medium saucepan with boiling water.
- Add the eggs and cook until soft-boiled or to your liking, 7-8 minutes.
- Using tongs, drain and remove eggs from saucepan and cool in cold water.
- noodl
- Meanwhile, drain sweetcorn.
- Thinly slice spring onion.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook peeled prawns and sweet soy seasoning, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and cover to keep warm.
- When the eggs are done, return saucepan to medium-high heat. Add creamy ramen broth, the boiling water and udon noodles and cook, gently stirring with a fork to separate, until tender, 1-2 minutes.
- Remove pan from heat and stir through shredded wombok until just wilted. Season to taste.
- Peel and halve eggs.
- Divide ramen between bowls. Top with sweet soy prawns, corn and eggs.
- Garnish with spring onion and sesame seeds to serve. Enjoy!
