Spicy Prawns in a Ramen Noodle Nest

What could be better than spicy sautéed prawns nestled in crispy ramen? This dish is the perfect intersection between spicy adventure and soul-soothing comfort food. The bold hit of spice keeps things interesting while the noodle nest makes you wonder why all food doesn’t come on a bed of crispy noodles.

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I love this dish for the juxtaposition of textures—the plump shrimp, the glistening sauce, and those crispy, crunchy noodles. It’s a dish that’s super fun to make, too. And while it looks really impressive, it’s surprsingly easy to pull off. This is one of those dishes I love whipping up for friends because it’s got that wow factor but requires minimal effort, just a few smart moves in the kitchen. 

But this dish isn’t all about the noodles. The plump prawns are bathed in a sauce that is savory, spicy, and a little bit sweet. While the noodle nest is unique and a fun way to present a dish, the prawns are stars here, too.

Ingredients You Need

You don’t need much to make this, but there are a few key ingredients that give the dish its character. These flavors are all about depth and balance, so don’t skimp on them.

• Shiaoxing wine: Adds depth to the marinade for the prawns. If you don’t have it, substitute sake, dry sherry, dry white wine, or even mirin.
• Cornstarch: This helps give the prawns that smooth, velvety texture when you cook them and also helps to thicken the sauce so that it clings just the way you want.
• Salt: Obviously. It’s salt. But make sure it’s the good kind — kosher or sea salt.
• Prawns: Buy them already peeled and deveined if you can—it saves so much time!
• Ramen noodles (dried): Skip the instant stuff. You want the kind that doesn’t come with a flavor packet.
• Chicken stock: Adds a savory base to the sauce. Vegetable stock works too, but chicken is ideal here.
• Ketchup: This is the surprising element, bringing a sweet and tangy backbone to the sauce.
• Oyster sauce: Adds that signature umami. Don’t leave this out.
• Soy sauce: Adds saltiness and depth. You know the drill.
• Chili paste: For heat. Adjust based on your spice tolerance, but don’t be afraid to go for it.
• Garlic: Mince it fresh. Don’t be lazy and use the pre-chopped stuff.
• Fresh ginger: Like the garlic, fresh is best here. It adds a spicy, earthy bite.
• Green onions: Sliced thin for that final fresh bite at the end.
• Oil: For frying and sautéing. You’ll need more than you think for frying the noodle nest.

How to Make It

This dish isn’t hard, but it does take a bit of timing. You want everything to come together at the same time, so read through the steps before diving in.

1. Marinate the prawns: Whisk together the Shiaoxing wine, cornstarch, and salt in a bowl. Toss the prawns in this mixture, cover, and refrigerate for about 15 minutes.
2. Cook the ramen noodles: Boil the noodles according to the package directions. Drain, and lay them out on a dishtowel to dry. You’re going to freeze them into a nest, so get creative here.
3. Form and freeze the noodle nest: Shape the noodles into a nest on a baking sheet. Pop it in the freezer for 20 minutes or so — just long enough for it to hold together.
4. Fry the nest: Heat about 2 inches of oil in a skillet until it’s hot. Carefully slide the frozen noodle nest into the oil and fry until golden brown and crispy. Set it aside on a paper towel-lined plate.
5. Make the sauce: In a small bowl, whisk together the chicken stock, ketchup, oyster sauce, soy sauce, and chili paste. This is the flavor bomb that ties the whole dish together.
6. Cook the prawns: Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the marinated prawns and cook until just opaque. Don’t overdo it; prawns turn rubbery if you look at them wrong.
7. Sauté garlic and ginger: In the same pan, add more oil and sauté the garlic and ginger until fragrant — about 2 minutes. You want to wake up the flavors, but don’t burn them.
8. Finish the dish: Pour in the sauce mixture and let it bubble and thicken. Add the prawns back into the pan along with the sliced green onions. Cook until everything is glossy and coated in sauce.
9. Assemble: Place the crispy noodle nest on a serving platter and spoon the prawns and sauce into the middle. It’s a showstopper, trust me.

Expert Tips for Success

This dish is easy to make, so don’t worry if you’re not a pro in the kitchen. Here are a few tips to ensure your success.

• Adjust the heat in the sauce by adding more or less chili paste, depending on how spicy you like things.
• Be careful not to overcook the prawns. Cook them just until they are fully pink and opaque.
• Get your oil hot enough before frying the noodle nest. If the oil isn’t hot enough, the noodles will soak up too much of it and end up soggy and greasy instead of crispy.

What to Serve With It

This dish is pretty satisfying on its own, but you can definitely add a few sides to round out the meal. Here are some ideas to consider:

• Simple stir-fried greens: Something like bok choy or Chinese broccoli will balance out the richness of the dish.
• Pickled veggies: A quick pickle of cucumbers or radishes would bring some acidity to the table and cut through the richness of the prawns and sauce.
• Cucumber Salad: A simple and refreshing cucumber salad makes a nice light counterpoint to the spicy prawns and crispy noodles.

But honestly, this dish is the star — everything else is just a supporting act.