Ramen Noodle Soup

Ingredients

250 grams instant noodles

2 tablespoons oil

4 garlic cloves, finely chopped

1 inch ginger, finely chopped

1 fresh red chillies, cut into juliennes + for sprinkling

1 spring onion bulb, thinly sliced + for garnishing

8 button mushrooms, sliced

Salt to taste

1 tablespoon soy sauce + for drizzling

1 tablespoon vinegar

1 tablespoon sweet red chilli sauce

2 tablespoons taste maker

1 cup chicken stock

2 fresh coriander sprigs + for sprinkling

10 prawns, shelled and deveined

1 medium carrot, cut into juliennes + for garnishing

2 tablespoons sliced spring onion greens + for garnishing

½ cup mixed bean sprouts

• 1 egg, boiled and halved

Directions

1. Heat oil in a non-stick pan. Add garlic, ginger, chillies and sauté till garlic turns golden brown.
2. Add some spring onion bulbs, mix and cook for 2 minutes. Add mushrooms, mix and cook till mushrooms release water. Add salt, mix and cook for a minute.
3. Add soy sauce, vinegar, chilli sauce, taste maker, mix and cook for a minute. Add chicken stock, mix and bring to a boil.
4. Roughly break noodles and add to the pan, mix well and cook for 2-3 minutes.
5. Finely chop coriander, add to the soup, mix and cook for a minute. Add prawns, mix well and bring the soup to a boil.
6. Add carrot juliennes mix and cook for a minute. Add 2 tablespoons spring onion greens and bean sprouts and mix well.
7. Transfer the noodles to the center of the serving bowl, pour the soup and add the prawns.
8. Garnish with remaining spring onion bulbs, carrot juliennes, egg and spring onion greens. Drizzle soy sauce on top, sprinkle coriander leaves and fresh red chillies.
9. Serve hot.