The holy molly ramen has gone through a makeover! Yes it’s spicy and seafoody and flippin’ glorious and super easy to make! I think I might have hit the jackpot with this baby. So if you are a fan of all things seafood, all things spicy and all things soupy give this fella a go and let me know what you think! P.S. This is also awesome if you are feeling under the weather!
Ingredients for 2:
3 shiitake mushrooms
7 spears of asparagus
½ red onion
1 nugget of ginger
Handful of beansprouts
Handful of mangetout
1 red chilli
¼ of cucumber
Penang curry paste
1 can of coconut milk
100 g of frozen mixed seafood
2 portions of ramen noodles
4 Tsp of toasted sesame oil
1 Tsp of sesame seeds
Start by prepping your vegetables: peal, slice and chop them like so:
Next step is to cook the asparagus, shiitake mushrooms, mangetouts, ginger, sesame seeds and beansprouts on high heat in toasted sesame oil. You can do this in a wok or any deep frying pan.
While that is sizzling away, cook your frozen or fresh seafood mix, according to the package instructions, in a dash of olive oil. In a small sauce pot, boil your ramen noodles and your eggs for 5-6 minutes.
For the Penang curry sauce, mix ½ of the curry paste with 1 can of coconut milk, and whisk on low heat until fully incorporated.
If you are more of a visual cook you can follow the below:
Everything is ready now so you can start putting your ramen together: put your noodles on the bottom of a bowl, add the Penang curry sauce, veggies, seafood and garnish with fresh chilli, cucumber and red onion. All you have to do now is add a wedge of lime and munch!
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