Spicy Ramyun noodles with Prawns

Instant noodles make a great speedy supper – ditch the seasoning packet for your own flavoured stock to take them to new heights.

Sometimes nothing hits the spot better than instant ramyun (Korean for ramen) and a cold beer. Switching out the seasoning packet for some flavoured stock, though, makes it much tastier and healthier. I also like to build it into a proper meal by adding prawns, dumplings, veggies, meat – whatever I have to hand. Feel free to adjust the spice level to your taste.

Ingredients

Serves 1

  • 720ml chicken stock
  • 2 tsp gochujang (Korean chilli paste)
  • 1 tsp doenjang (Korean soya bean paste)
  • 1 tsp gochugaru (Korean chilli flakes), plus more for serving
  • 1 small fresh Korean red chilli or fresno chilli, thinly sliced on an angle
  • 1 packet instant ramyun/ramen noodles
  • 5 large frozen prawns
  • Handful sugar snap peas or baby spinach
  • 170g chicken, cooked and coarsely shredded
  • 2 spring onions
  • 1 large egg
  • Freshly ground black pepper
 

Method

  1. In a medium saucepan, combine the stock, chilli paste, soya bean paste, chilli flakes and chilli, and bring to a boil over high heat, whisking occasionally to dissolve the soya bean paste.
  2. Open the packet of noodles and, with the noodles still in the bag, break them in half crosswise. Put both halves into the boiling stock mixture. Add the prawns and sugar snap peas (if using; if you’ve opted for spinach, wait).
  3. Bring the broth back to a boil. Cut one spring onion into 5cm pieces and add to the broth, along with the chicken.
  4. When the noodles are almost cooked, about five minutes in total, add the spinach (if using), and stir to wilt.
  5. Crack the egg into the saucepan and let it poach, or give it a gentle stir to break it up and form egg ribbons.
  6. Thinly slice the remaining spring onion. Transfer the noodles to a bowl and garnish with the onion, more chilli flakes and black pepper.

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@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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