Even though they are made with wholewheat flours these noodles only take 3 minutes to cook and certainly do taste a lot better than those generic varieties.
I've used these noodles for a wholesome soup - the stock is made with Dashi Miso and protein comes in the form of seared prawns. All up, it's a dish you could have ready in around 5 minutes and a perfect tonic for these cold winter days.
Wholewheat Ramen with Prawns
1 packet Wholewheat Ramen Noodles
2 tablespoons Dashi Miso Soybean Paste
dried shredded wakame, soaked in water for 5 minutes
6 Queensland Banana Prawns, shelled
sea salt and freshly ground white pepper
Cook the Ramen Noodles:
Bring 3 cups of water to boil then add the noodles - stirring well to help them separate. Cook for about 3 minutes or until tender. Drain the noodles but reserve the water for the stock.
Make the Stock:
Place the dashi, reconstituted shredded wakame and 2 cups of the reserved water into a pot - stir and bring up to a simmer.
Cook the prawns:
Season the prawns with salt and pepper and cook quickly in a heated skillet - about 30-45 seconds each side.
Assemble the dish:
Place the noodles in a large bowl, pour over the stock and finish off with the seared prawns.