Archie Peck

AD | Sticky gochujang prawn noodle pot 🍜

Taking the humble noodle pot up a notch with @itsuofficial

I’ve topped their Big Chick N Ramen with sticky gochujang prawn skewers, a jammy ramen egg and a fresh spring onion & chilli salad. Sweet, spicy, salty and super fresh- the perfect accompaniment to their delicious miso broth.

Recipe 🛒

• 1 itsu Big Chick N Ramen
• 8 raw king prawns
• 1 tbsp gochujang
• 1 tbsp honey
• 1 tsp soy sauce
• 1 tsp sesame oil
• Juice of ½ a lime
• 6 eggs
• 200ml soy sauce
• 200ml water
• 50ml mirin
• 1 tbsp chilli oil
• 4 spring onions (green ends), finely sliced
• 1 red chilli, finely sliced
• Small handful coriander
• Sesame seeds, to garnish

Method 👨🏻‍🍳

Boil the eggs for 6½ minutes before transferring straight into iced water. Once cool, peel and leave to marinate in the soy, mirin and water for 12 hours or overnight. This is so worth the prep time- they are different gravy!

For the salad, chuck the finely spring onions, chilli and coriander into a bowl of ice water and leave in the fridge.

Mix the gochujang, honey, soy, sesame oil and lime, then coat the prawns and leave to marinate for half an hour. Remove the prawns from the fridge and thread them onto skewers. Reduce the remaining marinade and in a separate pan until thick and glossy. Fry the skewers over a high heat for a minute or so on each side until cooked and nicely caramelised. Spoon over the reduced marinade during cooking and finish with sesame seeds.

Prepare your itsu noodle pot according to the packet instructions, then top with the prawn skewers, halved ramen egg and spring onion salad. Finish with any extra toppings your heart desires and get stuck in.