Japanese Ramen Noodles with Prawns

Japanese Ramen Noodles with Prawns

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people

Can be made with these products:


  • 2 tsp bicarbonate of soda
  • 400g strong white bread flour
  • ½ tsp salt
  • Rice flour, for dusting
  • 4 soft boiled eggs, cooled and peeled
  • 100ml soy sauce
  • 3 tbsp sugar
  • 2 red chillies, trimmed and roughly chopped
  • 1 large bunch coriander, stalks and leaves separated, stalks roughly chopped
  • Thumb-sized piece of ginger, roughly chopped
  • 3 garlic cloves, peeled and roughly chopped
  • 200g raw prawns
  • 1 tbsp vegetable oil
  • 1.5l chicken broth
  • 3 tbsp white miso paste
  • 2 medium heritage carrots, peeled and trimmed
  • 1 watermelon radish
  • ¼ savoy cabbage, trimmed and cored
  • ¼ red onion, peeled and trimmed
  • 1/2 red pepper
  • 2 toasted nori sheets, quartered
  • Sesame seeds
  • Chilli oil, optional


  • Preheat your oven to 100C. Spread the bicarbonate of soda out on a small parchment lined oven tray and bake in the preheated oven for 1hr. Remove and cool.
  • Whilst the bicarbonate of soda is baking, mix together the soy sauce, sugar and 100ml cold water in a bowl and add the peeled eggs. Reserve and marinate for 1 hour.
  • Add the chicken broth and miso paste to a large saucepan, with 200ml cold water.
  • Fit the high speed outlet of your Kenwood Chef XL Titanium with the food processor attachment. Fit the knife blade and place the chillies, coriander stalks, ginger and garlic into the bowl, pulsing to chop roughly together. 
  • Remove 2/3 of this mixture to the saucepan with the chicken broth and miso and place over a medium heat. Bring to the boil and simmer for 5 minutes before removing from the heat, covering and infusing for 1 hour.
  • Add the vegetable oil to the bowl of your food processor attachment and process the remaining ingredients on a high speed, until you have a coarse paste. Remove the paste to a bowl and add the prawns, turning them over in the marinade. Cover and reserve in the fridge.
  • Once the bicarbonate of soda has baked and cooled, measure 320ml water into a jug, add the baked bicarbonate of soda and stir to combine, taking care as this is now an alkali mixture.
  • Add the bread flour and salt to the bowl of your Kenwood Chef XL Titanium, fitted with the dough hook and switch on to minimum speed for 30 seconds to combine. Increase the speed to 1 and slowly add the liquid to the bowl. The mixture should turn a slightly yellowy colour. 
  • Once the water has all been added, increase the speed of the mixer to 2 and allow the machine to knead the ingredients together until they become a lumpy dough, around 5 minutes. The mixture might look dry, but don’t be tempted to add extra water, as the dough needs to be very firm. Once the dough just about comes together, remove from the bowl and give a quick knead on the surface.
  • Fit the slow outlet of your Kenwood Chef XL Titanium with the lasagne roller attachment. Set the machine to speed 1 and the rollers to 0 and roll the noodle dough through the rollers twice. Fold the dough in half and roll twice again.
  • Repeat this process 6-8 times, until the dough is smooth and springy. Split the dough into 4 and cover 3 of the pieces with a damp cloth. 
  • Roll the remaining piece of dough through at 0 once more, then change the setting to 1, roll the dough and change the setting to 2. Repeat this process until you reach thickness 6 and reserve, under the damp cloth. Repeat with the remaining dough, dusting with rice flour as required, to prevent sticking, but the dough should be very firm and ought not to stick.
  • Remove the lasagne roller attachment and fit the spaghetti cutter attachment. Set the machine to speed 1 and feed the rolled dough through the cutter. Dust with a little rice flour and reserve, as you cut the remaining dough.
  • Boil the noodles in a large pan of salted water, drain and refresh in cold water. Reserve until required.
  • Fit the food processor attachment with the julienne slicing disc and switch the machine on to speed 2. Shred the carrots, remove and reserve. 
  • Swap the julienne disc for the thin slicing disc and shred the cabbage, followed by the red onion, red pepper and radish, remove and reserve.
  • Strain the aromatics out of the broth and bring the broth back to the boil. Remove the eggs from their marinade and add the marinade to the broth.
  • Add a spoonful of chilli oil (if using) to the bottom of 4 serving bowls. Divide the cooked noodles between the bowls, then arrange the chopped vegetables on top of the noodles. Tuck two pieces of nori into the corner of each bowl. 
  • Heat a frying pan over a high heat and quickly pan fry the prawns, there is no need to oil the pan as there is plenty of oil in the marinade.
  • Ladle the hot broth over the noodles and vegetables, top each bowl with a halved marinated egg and divide the prawns between the four bowls. 
  • Sprinkle with sesame seeds and coriander leaves and serve. 

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