Chili Garlic Shrimp Ramen

Instructions

1. 1

   Use raw shrimp purchased peeled, deveined and thawed. Trim the mushrooms and slice thinly. Wash the bok choy thoroughly, slice its thick stems and keep the leaves separate. Beat the eggs in a small bowl.

2. 2

   Warm the garlic chili oil in a 6-litre saucepan over medium heat for about 1 minute. Add the beaten eggs and stir for 1–2 minutes, until fully set and at least 71°C/160°F.

3. 3

   Reduce the heat to low and stir in the sriracha and oyster sauce. Gradually add the vegetable broth, then add the soy sauce, mushrooms and bok choy stems. Cover, increase to medium-high heat and bring to a simmer, allowing about 10–12 minutes. Meanwhile, slice the green onions and measure the mayonnaise into a bowl.

4. 4

   Check the noodle packet's cooking time. Add the noodles to the simmering broth and cook for that time, adding the shrimp when 3 minutes remain. If the noodles take less than 3 minutes, start the shrimp first. Stir gently to separate the noodles, and add the bok choy leaves for the final 2 minutes.

5. 5

   Check that the shrimp are opaque throughout and reach 63°C/145°F in the thickest part. If they need longer, lift the tender noodles into four large serving bowls and continue simmering the shrimp for another 1–2 minutes.

6. 6

   Turn off the heat. Whisk about 100 ml of the hot broth from the pot into the mayonnaise until smooth, then stir this mixture back into the soup.

7. 7

   Divide any remaining noodles, shrimp, vegetables and broth among the four bowls. Scatter all the green onions over the top and serve immediately.