Prawn soup dumplings with noodles

Name: Prawn soup dumplings with noodles
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 2 bunch/es salad onions (about 200g), roughly chopped into 1-2cm chunks; 100 g frozen edamame beans; 125 g (2 bundles) dried ramen noodles; 1½ tbsp dark soy sauce; 2 tsp Japanese rice vinegar; 1 tsp caster sugar; 1 tsp fish sauce; 168 g pack itsu Thai-style Prawn Soup Dumplings; itsu Crispy Chilli Oil, to drizzle

Looking for (speedy) comfort in a bowl? This is it.

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Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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2 tbsp vegetable oil
2 bunch/es salad onions (about 200g), roughly chopped into 1-2cm chunks
100g frozen edamame beans
125g (2 bundles) dried ramen noodles
1½ tbsp dark soy sauce
2 tsp Japanese rice vinegar
1 tsp caster sugar
1 tsp fish sauce
168g pack itsu Thai-style Prawn Soup Dumplings
itsu Crispy Chilli Oil, to drizzle

Heat the vegetable oil in a pan over a medium heat. Set aside a small handful of salad onions to serve, then add the rest to the oil with a small pinch of salt. Fry, stirring often, for 15 minutes, until crisp and golden. You may need to lower the heat as they start to colour.
Halfway through cooking the onions, bring a large pan of water to the boil. Add the edamame. When the water comes back to the boil, add the noodles. Cook for 5 minutes, then drain well.
Meanwhile, in a small bowl, mix the soy sauce, vinegar, sugar and fish sauce. Cook the dumplings for 2 minutes 20 seconds as per pack instructions – you want them to be ready at about the same time as the onions.
Tip the soy sauce mixture into the onions and bubble for 1 minute. Take off the heat and toss in the noodles and beans. Divide between bowls, top with the dumplings, then scatter with the reserved salad onions and a drizzle of chilli oil.