• 1 thumb sized piece of ginger, grated
• 2 garlic cloves, grated
• a handful/6–7 prawns
• sesame/olive oil
• 1 carrot, peeled (a handful)
• ½ a bok choy
• 1 nest of dried rice noodles
• lemongrass
• 2 tbsp of white miso paste
• 2 tbsp of gochujang paste
• 375ml of dashi or stock (not beef)

Garnish:

• spring onions
• chopped fresh coriander
• fresh chilli
• sesame seeds
• ½ a lime

1. First, mix the ginger and garlic and throw into a bowl with the prawns and 1 tablespoon of oil. Allow to marinate for 15–20 minutes.
2. Peel the carrot thinly into ribbons using a vegetable peeler and separate the bok choy.
3. Place one nest of dried rice noodles in a bowl and cover with boiling water for 3 minutes, then remove the water.
4. Heat a frying pan or a wok on a medium to high heat. Add 1 tablespoon of sesame oil and the bok choy for about 30 seconds, season and then remove and set aside for garnish. Then add the prawns to the pan along with the ginger and garlic and the lemongrass.
5. Stir-fry until the prawns are pink on both sides, then in with the carrots, the miso and gochujang paste and give it a little stir for 30 seconds. Then add the dashi or stock and stir until the pastes have dissolved, creating a rich ramen. Add the rice noodles and heat them through for a minute. Remove the lemongrass and taste.
6. Serve in a bowl topped with the wilted bok choy, fresh spring onions, chopped coriander, fresh chilli if you like, some sesame seeds and a squeeze of fresh lime.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Colleen's book: Bywyd a Bwyd / Enjoying Life through Food (Y Lolfa)

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey