Low Carb King Prawn Ramen
Low Carb King Prawn Ramen
This king prawn ramen is loaded with flavour from an aromatic spiced broth and packed with low carb veggies. Perfect for a warming lunch or weeknight dinners.
The recipe calls for peeled courgette strips to create the noodles, but you can use store bought spiralised courgette if you prefer.
Ingredients
- 960 ml vegetable stock
- 2 cloves garlic sliced
- 2 small pak choi sliced lengthways
- 2 medium eggs
- 2 tbsp fresh coriander (cilantro)
- 2 tsp sesame seeds
- 2 tsp lime juice
- 2.5 cm fresh ginger sliced
- 1 tbsp tamari sauce
- 100 g mushrooms sliced
- 120 g king prawns shelled
- 1 medium courgette (zucchini) peeled into strips
- 1 tbsp coconut oil
- 1 tbsp sesame oil
- ¼ whole red chili chopped
Instructions
- Add the eggs to a pan and cover with water. Bring to a boil then simmer for 6 minutes. Drain and rinse immediately under cold water. Peel the eggs then set aside for serving.
- Whilst the eggs are cooking, add the garlic, ginger and chilli to a large saucepan or casserole dish.
- Add the stock, tamari, lime juice and sesame oil. Bring the mixture to a boil then reduce to a simmer for 5 minutes.
- Whilst the stock is simmering, heat the coconut oil in a large saucepan over a medium heat. Add the Bok Choy and mushrooms and stir fry briefly for a minute or two until just tender.
- Strain the stock into the pan with the Bok Choy and mushrooms, discarding the solids so you have a clear broth.
- Add the king prawns to the broth for a couple of minutes to cook through, then stir through the noodles for a further minute to heat through.
- Divide the ramen between 4 bowls. Slice the eggs in half and arrange one half on each serving bowl. Scatter over the sesame seeds and fresh coriander.
Nutrition
Calories: 209kcalCarbohydrates: 7gProtein: 22gFat: 11gFiber: 2g
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