Servings: 4 · Prep Time: 7 mins · Cooking Time: 15 mins
Total Time: 22 mins
This king prawn ramen is loaded with flavour from an aromatic spiced broth and packed with low carb veggies. Perfect for a warming lunch or weeknight dinners. The recipe calls for peeled courgette strips to create the noodles, but you can use store bought spiralised courgette if you prefer.
- vegetable stock (4 cups)
- garlic (2 cloves sliced)
- Bok Choy (2 small sliced in half lengthways)
- eggs (2 medium)
- fresh coriander (2 tbsp)
- sesame seeds (2 tsp)
- lime juice (2 tsp)
- fresh ginger (1 inch sliced)
- tamari sauce (1 tbsp)
- mushrooms (1 cup sliced)
- king prawns (1 cup shelled)
- courgette (1 medium peeled into long strips)
- coconut oil (1 tbsp)
- sesame oil (1 tbsp)
- chilli (1/4 chopped)
Add the eggs to a pan and cover with water. Bring to a boil then simmer for 6 minutes. Drain and rinse immediately under cold water. Peel the eggs then set aside for serving.
Whilst the eggs are cooking, add the garlic, ginger and chilli to a large saucepan or casserole dish.
Add the stock, tamari, lime juice and sesame oil. Bring the mixture to a boil then reduce to a simmer for 5 minutes.
Whilst the stock is simmering, heat the coconut oil in a large saucepan over a medium heat. Add the Bok Choy and mushrooms and stir fry briefly for a minute or two until just tender.
Strain the stock into the pan with the Bok Choy and mushrooms, discarding the solids so you have a clear broth.
Add the king prawns to the broth for a couple of minutes to cook through, then stir through the noodles for a further minute to heat through.
Divide the ramen between 4 bowls. Slice the eggs in half and arrange one half on each serving bowl. Scatter over the sesame seeds and fresh coriander.
King Low Carb Prawn Ramen 1.CR2
King Low Carb Prawn Ramen 2.CR2
King Low Carb Prawn Ramen 3.CR2
King Low Carb Prawn Ramen 4.CR2