Wednesday, 9 January 2013

Lunch - Chicken/Prawn Raman

 Serves 2

I fell in love with this dish after a trip to Wagamamas where I made a cowardly choice, as I had eaten a chicken noodle soup before so I didn't take a risk! But I didn't expect it to be as yummy as it was, and it came in a bucket sized bowl, with plenty left over for me to take home for lunch the next day. This version is a slight deviation from the Wagamama recipe you can find on their website here.

50g cooked chicken or frozen prawns
1l of chicken or vegetable stock
2 nests of wholegrain noodles
2 handfuls of baby spinach leaves
2 handfuls of beansprouts
2tbsp of olive oil or butter

Heat the stock on a high heat until boiling
Add the noodles and turn down to a simmer for 4-6 mins
If using prawns defrost them in the microwave (instructions should be on the packet)
Fry the beansprouts and the prawns in the butter or olive oil for 4mins on a medium heat
Remove the noodles from the stock and put into 2 large bowls
Share the beansprouts, spinach and prawns or cooked chicken between the bowls
Pour the stock over the spinach to wilt it until it has covered most of the noodles.
Serve straight away


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