Scallop and King Prawn Ramen with Vegetables and Rice Noodles
This recipe evolved during the pandemic when I was looking for food that was healthy, easy to prepare and versatile. You can switch the scallops and prawns for diced tuna, chicken or tofu and get an equally satisfying outcome. It does come pretty close to 'cheating' in terms of using ingredients that don't require much work but if that provides a midweek supper that doesn't require much heavy lifting or washing up it is a price I'm prepared to pay.
I cook this in my beloved 5.3 litre 'Le Creuset' casserole pan – other models are available but probably aren't as good.
Ingredients: (Serves 2 to 3 adults)
Mixed Stir-Fry Vegetables x 240g
[I bought a pre-prepared pack containing pak choi, mange tout, green beans, broccoli, chopped onion and chillis and added 2 cloves of peeled and thinly-sliced garlic].
'Singapore Style' Soft Rice Noodles x 300g
Pre-prepared Vegan Ramen Broth x 250g
Scallops (responsibly sourced) x 150g
Pre-cooked king prawns x 150g
Olive oil
Chopped coriander
Lemon x 1
Method
Add a tablespoon of olive oil to the pan and cook the drained scallops and prawns on a high hob heat until they start to sizzle and the scallops begin to brown – stir constantly. That takes about 2 minutes, then should turn the heat down to a mid-level / medium setting. Now add the chopped vegetables and put the lid on the pan. 'Sweat' them down for 3-4 minutes, stirring them intermittently so nothing sticks to the bottom of the pan. Now add the ramen liquid and stir everything until it is gently simmering.
Serve in warm, shallow bowls with the chopped coriander on top and a wedge of lemon on the side. Wine-wise I'd be drawn to an Alsace Pinot Blanc or Riesling or possibly an unoaked Viognier from the Northern Rhône.
