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Serves
US | Metric
Ingredients
Broth
  • 500 ml Chicken stock
  • 3 tsps Gochujang
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tbsp Light soy sauce
  • 4 Spring onions
  • 1 Thumb size piece of fresh ginger
  • 2 tsps Fish sauce
  • 2 tsps Sesame oil
The rest
  • Red meat of choice
  • 100 g King prawns
  • 8 Asparagus tips
  • Handful sugarsnap peas
  • 8 Radishes thinly sliced
  • 2 Eggs
  • 1 tsp Garlic paste
  • 2 tsps Chilli flakes
  • 1 tbsp Soy sauce
  • Chopped coriander
  • 1 Chopped red chilli
  • Sesame seeds
  • 2 Portions dried noodles
  • 4 Chestnut mushrooms
Surf & Turf Ramen Surf & Turf Ramen
Surf & Turf Ramen

Add a surf and turf twist to this spicy ramen dish. There's a bit of everything going on in this bowl, so feel free to experiment with different proteins and veg options....

Prep 30 minutes
Total 1 hour

Heat a little oil in a saucepan. Chop the greener ends off the spring onions and discard. Halve the remaining ends and throw in the pan. Slice the ginger into thin stripe (don't need to peel) and do the same. Allow it to sizzle around for a minute or two constantly stirring then add all the other broth ingredients. Keep this simmering while you prepare the rest of the dish.


The rest is very simple, but all about timing. Firstly coat the prawns in the garlic paste, chilli flakes and soy and set aside. Next, take tour red meat (which should be room temp) and cook to your liking. I used Kangaroo of all things for this and much like steak, for a medium rare, took about 5 mins each side.


While the meat is resting, pan fry the prawns, boil the egg (5 mins for that jammy soft yolk) and throw the noodles, asparagus, mushrooms and peas into the broth. Slice the radish and prepare the red chilli and coriander for garnish.


Once the noodles are cooked everything else should be there or there abouts. Plate up in this order... broth and noodles, green veg, meat, prawns, peel and halve egg, radish, garnish, sesame seeds. I also like to finish with a drizzle of sesame oil.

Surf & Turf Ramen Surf & Turf Ramen
Surf & Turf Ramen

Add a surf and turf twist to this spicy ramen dish. There's a bit of everything going on in this bowl, so feel free to experiment with different proteins and veg options....

favorite
print
like
Prep 30 minutes
Total 1 hour
Serves
US | Metric
Ingredients
Broth
  • 500 ml Chicken stock
  • 3 tsps Gochujang
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tbsp Light soy sauce
  • 4 Spring onions
  • 1 Thumb size piece of fresh ginger
  • 2 tsps Fish sauce
  • 2 tsps Sesame oil
The rest
  • Red meat of choice
  • 100 g King prawns
  • 8 Asparagus tips
  • Handful sugarsnap peas
  • 8 Radishes thinly sliced
  • 2 Eggs
  • 1 tsp Garlic paste
  • 2 tsps Chilli flakes
  • 1 tbsp Soy sauce
  • Chopped coriander
  • 1 Chopped red chilli
  • Sesame seeds
  • 2 Portions dried noodles
  • 4 Chestnut mushrooms

Heat a little oil in a saucepan. Chop the greener ends off the spring onions and discard. Halve the remaining ends and throw in the pan. Slice the ginger into thin stripe (don't need to peel) and do the same. Allow it to sizzle around for a minute or two constantly stirring then add all the other broth ingredients. Keep this simmering while you prepare the rest of the dish.


The rest is very simple, but all about timing. Firstly coat the prawns in the garlic paste, chilli flakes and soy and set aside. Next, take tour red meat (which should be room temp) and cook to your liking. I used Kangaroo of all things for this and much like steak, for a medium rare, took about 5 mins each side.


While the meat is resting, pan fry the prawns, boil the egg (5 mins for that jammy soft yolk) and throw the noodles, asparagus, mushrooms and peas into the broth. Slice the radish and prepare the red chilli and coriander for garnish.


Once the noodles are cooked everything else should be there or there abouts. Plate up in this order... broth and noodles, green veg, meat, prawns, peel and halve egg, radish, garnish, sesame seeds. I also like to finish with a drizzle of sesame oil.