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Prawn, Red Cabbage, Cucumber & Ramen Stir-Fry

Tuesday, September 29, 2020

You can make delicious organic Japanese recipes in your kitchen. Try these gorgeous swirls of ramen with colorful prawns and veggies.


270 g Hakubaku Organic Ramen Noodles
1 tbsp sesame oil
1 tbsp grape seed oil
4 garlic cloves, crushed
1 small brown onion, cut into wedges
400 g prawns, peeled, & heads removed
1 medium cucumber, cut into 2 cm lengths
100 g green beans cut into 2 cm lengths
150 g red cabbage, shredded
2 spring onions, cut into 2 cm lengths

2 tbsps Soy Sauce
1 tbsp rice wine vinegar
1 tbsp mirin
1 tbsp sugar
½ tbsp grated ginger

GARNISH, optional
3 spring onions
chopped Toasted sesame seeds


Stir-fry sauce: whisk all the sauce ingredients in a bowl.

Heat the sesame & grape seed oil in a large wok over a high heat. Add onion & garlic, cook for 1 min until softened, then add prawns & half of the stir-fry sauce. Cook for 2 mins or until the prawns are cooked through. Remove prawns from the wok & set aside in a large bowl.

Return the wok to the heat, add cucumber, beans, cabbage, spring onion & remaining sauce. Stir-fry for 1-2 mins, until vegetables are coated in sauce & cooked, but still crunchy.

Return prawns to the wok & toss together well.

Prepare ramen as per pack instructions, add to the wok and toss well.

Divide stir-fry between 4 bowls. Garnish with spring onions & sesame seeds, if desired.

Serve and enjoy!