Recently my son Ted and I have been buying seaweed crisps from a local health food store. We love these crisps so much that we actually disagree over the amount we have eaten. Of course, Ted normally eats most of the bag. Although, I’m sure he would tell his story differently. The seaweed crisps taste of the salty sea and it’s a flavour we really enjoy.
The other day I decided to buy seaweed flakes online. As we like the crisps so much I wondered what this ingredient would taste like in meals. Ted and I both love prawns so I thought I would try the seaweed flakes in a prawn noodle soup. It was a delicious dish and one we will definitely be eating again soon. Below is video and recipe for you.
Do you enjoy a prawn or two and if so, what’s your favourite dish with them in? let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Slow Cooker
- Serving/stirring spoon
- Frying pan
- Spring onions x 6 – 8
- Cooked or uncooked prawns x 500g
- Carrot x 1
- Yellow pepper x 1
- Water chestnuts x 1 tin
- Bamboo shoots x 1 tin
- Bone broth or chicken stock x 1ltr
- Wholemeal noodles x 300g
- Seaweed x 1 tsp
- Tomato puree x 1 -2 tbsp
- Tamari x 1 – 2 tbsps
- Apple cider vinegar x 1 – 2 tbsps
- Maple syrup x 1 tbsp
- Dried mixed herbs x 1 tsp
- Salt and pepper to your tastes
- Oil for the pan (optional)
- Remove the tops and tails from the spring onions.
- Cut the spring onions into half centimetre pieces.
- Peel the ginger and cut into thin strips.
- Now peel the garlic and slice it thinly.
- Next peel the carrot and cut into thin batons.
- Cut the top from the pepper and remove the seeds.
- Slice the pepper into thin strips.
- Open the water chestnuts and bamboo shoot tins.
- Drain the tins and put the contents into the slow cooker.
- Add the rest of the vegetables.
- Then add in the chicken stock, tomato puree, tamari, apple cider vinegar, maple syrup, dried mixed herbs and salt and pepper to taste.
- Put the slow cooker on high for 4 hours or low for eight hours.
- Thirty minutes before the end, add in the noodles and cook until ready to serve.
- If using cooked prawns add them in at the end of the cooking process and serve.
- If you are using uncooked prawns you can add them into the broth and wait for them to turn pink in the liquid.
- Or you can fry them too.
- Place a large pan on a high heat and add oil to the base of the pan.
- Once the pan is hot add the prawns and fry on both sides for about 2 minutes each side or until they turn pink.
- Then add the cooked prawns to the noodle soup.
- All that it left to do is serve and enjoy.
Slow Cooker Prawn and Seaweed Noodle Soup was very well received by my little family. My husband Howard , son Ted and I really enjoyed this dish. I liked it so much I ate it the leftovers the next day for my lunch. The broth with all the vegetables in could be made in advance of the meal and frozen. I’m not to sure about the prawns. Personally this meal is so easy to prepare and cook I normally prepare all the ingredients the night before and let this dish cook during the day. Then all I have to do is add the noodles and prawns and serve. However you decide to eat this dinner, as always, please enjoy. Thank you xxx