Shrimp Noodle Soup with Pak Choi
in sesame broth with corn & crispy onions
Tahini is a paste made from sesame seeds. It's widely used, and is a staple in Mediterranean, Asian, Middle-Eastern, and African cuisines.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
50 g
Mie noodles
(Contains Wheat)
10 g
Garlic-ginger-chili mix
½ unit
Pak choi
45 g
Corn
½ bunch
Radish
20 g
Tahini
(Contains Sesame)
15 g
Crispy fried onions
(Contains Wheat May be present Sesame, Gluten, Peanuts, Tree nuts)
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
350 milliliters
Low sodium vegetable stock
½ tablespoon
[Reduced salt] soy sauce
1 teaspoon
White wine vinegar
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and boil the noodles for 4 - 6 minutes, then turn off the heat and set aside without draining.
- Meanwhile, discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
- Heat the sunflower oil in a wok over medium-high heat. Fry the shrimp with the stems of the pak choi and the garlic-ginger-chili mix* for 3 - 4 minutes.
- In the meantime, drain the corn.
- Add the corn and the leaves of the pak choi and fry for 1 more minute. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Quarter the radishes (see Tip).
- In a small bowl, combine the tahini with the soy sauce and the white wine vinegar (see Health Tip).
- Shortly before serving, stir this sauce into the noodles.
Tip: if you don't like raw radishes, add them to the pot of noodles.
Health Tip: if you're watching your salt intake, omit the soy sauce and add some when serving as preferred.
- Serve the ramen in bowls.
- Top with the corn, radishes, shrimp and pak choi.
- Garnish with the crispy onions and the gomashio.