SPICY RAMEN NOODLES

Lets make it fancy!! Just a random recipe that I really wanted to make after watching wayyyy too many Thai food videos on Instagram 🤦🏻‍♀️.

I have recently re-fallen in love with ramen noodles. As I’m sure you’ve noticed, ramen noodles have been bubbling up on the food scene, slowly but surely.

Fast cooking but sturdy noodles that are thin and curly and somehow fun to eat even though I should be much too mature to be tickled by twirly pasta. Ugh. I hate when my inner ingredient skeptic keeps me from jumping on a trend’s bandwagon. I now feel horribly behind the times, and spend my days dreaming up the recipes I could’ve been enjoying all along if I hadn’t avoided the ramen display for years on end.

My loss. And now my happy gain.Something simple, with fresh ingredients that I always have on hand. Weekday quick, but weekend delicious.

While I’m partial to making this with ramen noodles, it also works with other instant noodles, such as as Maggi 2 Minute Noodles.

Are ramen noodles bad for you?

I realized that if you discard the suspicious flavor packet, what you have is an inexpensive, pre-measured single serving of super-fast cooking noodles that can wear many hats. It doesn’t matter what flavour the packet says it is because we toss the soup seasoning packet and any other mysterious foil pouches that you find (dehydrated veggies anyone?😳).

If consumed in the intended manner of plonk-and-simmer using the provided seasoning mix, then no it’s not a well rounded meal by any stretch of the imagination. High in sodium with little to no nutritional value.

However! When we toss the seasoning mix, make our own sauce and jam pack it with vegetables, you CAN transform ramen noodles into a nutritious, well rounded meal!

IN THIS CASE….I did use 1 packet of the seasoning mix in ratio of of 3 blocks of the ramen noodles….so I guess thats not bad 😉

I am including the picture of the ramen I used, which I got from carrefour. Now I used the spicy version but they do also have the mild flavor as well if that suits your fancy. Infact if you have a sauce that you already love, feel free to sub that instead. It’s totally cool to hack this dish a little bit, because the veggie-strong stir fry is already doing your body good! You could even use my schezwan sauce recipe as a sauce base.

Ingredients

3 packets JIN ramen….throw the dried veggies packs inside….will need only 1 of the spice mix pack

500gms prawns

250 gms bok choy…edges trimmed

10 cloves of garlic roughly chopped

3 tbsp ginger cut into very fine julienne

1/2 cup finely chopped spring onion

2-3 red chili roughly chopped (optional)

2 tbsp low soya sauce (less sodium)

2tbsp worchestershire sauce

METHOD

Start of with little oil in the wok and add the garlic ginger and chilies. Sauté for a bit and add the prawns.

In a separate bowl, mix 1 pack of the JIN ramen spice mix with the soya and Worcestershire sauce.

Add the cooked ramen noodles and bok choy to the wok. Mix in the sauce and toss well making sure everything thing is coated well. Finley garnish with the spring onions. SOOOOOO GOOD 👌🏻😋

ENJOY.