Prawn, chicken and kimchi ramen

Matt Tebbutt recipe

Swift, nourishing, and bursting with taste, delve into the delightful world of this simple ramen recipe. Perfect for the winter season, it promises to envelop you in warmth with each savory spoonful.

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


  • 500ml/18fl oz chicken stock
  • 4 raw tiger prawns, shells and heads removed but reserved for the stock
  • 2 tbsp vegetable oil
  • 2cm/1in fresh root ginger, peeled and sliced
  • 2 garlic cloves, sliced
  • 1 tbsp gochujang paste
  • 6 dried shiitake mushrooms, rehydrated in warm water and sliced
  • ½ chicken breast, thinly sliced
  • 1 nest of egg noodles, cooked to packet instructions
  • handful baby spinach
  • 1 hard-boiled free-range egg, halved
  • 2 tbsp kimchi, to serve
  • 2 spring onions, sliced
  • 2 tbsp edamame beans
  • 2 red chillis, sliced
  • soy sauce, to taste
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