Monthly Recipe: Prawn Ramen (エビラーメン)

It’s getting colder now, so this month I decided to make a healthy, warming dish – Prawn Ramen (or エビラーメン / ebi ramen in Japanese).

Ramen is originally a Chinese dish, but has been popular in Japan for so long now that it’s practically Japanese. When I was in Japan I often found myself frustrated because, as a pescetarian or vegetarian I couldn’t eat in ramen restaurants. You see, even if you order seafood ramen, there will almost always be pork in the broth (although staff in the restaurant may not think to mention this if you ask if there is any meat in the dish). I’ve made my own ramen dishes a few times before, but this recipe is by far my favourite. It’s adapted from a recipe in the October edition of Slimming World magazine, so it should be quite healthy. If you’re familiar with the Slimming World diet, you might like to know that this recipe has less than two Syns per serving (on Extra Easy).

Prawn Ramen

Ingredients (serves 2)

  • 100g dried ramen noodles (available from most Asian food stores)
  • Fry Light (low calorie cooking spray)
  • 1/2 level tbsp sesame seeds
  • 1 tbsp soy sauce (any kind is ok, but I like Kikkoman’s ‘less salt’ version)
  • 340g pack of oriental stir-fry mix with edamame and peppers (most supermarkets have some kind of oriental stir-fry pack – I used the Sainsbury’s one)
  • 2 garlic cloves, finely chopped
  • 3cm piece fresh root ginger, peeled and finely chopped
  • 1tsp dried crushed chillies
  • 1 pak choi, sliced
  • 200g frozen king prawns, defrosted
  • 1/2 litre vegetable stock
  • 1/2 tbps brown miso paste (available from most Asian food stores and some supermarkets, including Sainsbury’s) 

Cooking: Prawn Ramen

Cook the noodles according to the packet instructions.

Cooking: Prawn Ramen

Drain and keep warm.

Cooking: Prawn Ramen

Spray a wok with Fry Light and place over a high heat. When hot, add the stir-fry vegetables, garlic, ginger and chillies, and stir-fry for 2 minutes.

Cooking: Prawn Ramen

Add the pak choi and prawns. Stir-fry for a further 2 minutes.

Cooking: Prawn Ramen

Cooking: Prawn Ramen

Add the stock, miso and soy sauce, and cook for 3-4 minutes.

Cooking: Prawn Ramen

Divide the noodles between two bowls, then ladle over the prawns, veg and hot broth. Scatter over the sesame seeds and serve.

Cooking: Prawn Ramen

Suggested side dishes: edamame and beer!

Cooking: Prawn Ramen

And there you have it – a very quick, easy to make, delicious winter warmer. I had one portion for dinner and kept the other portion in the fridge for a couple of days to have later. It tasted fine after reheating in the microwave, although the prawns became a little rubbery.

As always, I’ll be back sometime next month with another recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch!

10 thoughts on “Monthly Recipe: Prawn Ramen (エビラーメン)

  1. I love the details on how the stirfry develops, but also noticed the asahi dry bottle in the background. Surely there must be more to Japanese beer and wine or is it just too hard to get in this country?


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