Ingredients card / Shopping list
2 x 90g Hakubaku Ramen Noodles
1 Litre vegetable stock
50g Baby Sweetcorn and snowpeas
10 Small squid, prepared
4 Cooked prawns, peeled and deveined
50g Crab meat
2 x 5mm Slices kamaboko-aka (Japanese fish cake)
10 Menma (Canned bamboo shoots) (drained)
25g Wakame, soaked in warm water for 5 minutes and roughly sliced
4 Spring onions, trimmed and finely sliced
Recipe By: Hakubaku
Serves 2 adultsIntroduction
STEP ONE:RAMEN NOODLES
Cook the noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then divide between two deep serving bowls.
STEP TWO:STOCK, VEGETABLES AND SEAFOOD
Bring the stock to the boil in a large pan.
Add the snowpeas and baby corn and cook for 3 minutes (until just tender).
Add the squid, cook for 1 minute.
Add the prawns and remove the pan from the heat.
Ladle the stock, vegetables and fish over the noodles.
Top with the crab meat, kamaboko-aka, menma, wakame and spring onions.