Ingredients

• 350-400g cooked and peeled prawns
• 2 reduced-salt vegetable stock cubes
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 8cm piece of ginger, peeled and finely grated
• 4 nests medium egg noodles
• 1 head broccoli, cut into small florets
• 2 tbsp reduced-salt soy sauce
• 215g jar Korean kimchi, drained
• 1 chilli pepper, sliced (optional)
• 1 lime, quartered

Method

• Dissolve the stock cubes in a little boiling water and set aside.
• Gently heat the oil in a large pan, then add the garlic and ginger, and cook on a low heat for a few minutes. Add 750ml boiling water, bring up to the boil then add the dissolved stock cubes, noodles and broccoli. Cook for 2- 3 minutes.
• Add the prawns and cook until they are piping hot and the noodles and broccoli are cooked through.
• Season the broth to taste with a little soy sauce if needed, divide into four bowls and garnish your ramen with a good spoonful of kimchi, fresh chilli (if using) and a squeeze of lime.

Credit: Love Seafood