Cook

Dice salmon into cubes and peel prawns. Bring fish stock and water to boil in a pot with the ginger, spring onion, oyster sauce and soy sauces. Once boiling, add ramen noodles, salmon, prawns, bok choy and chilli. Allow for 3-4 minutes to cook in the broth.

Serve

Serve in two large bowls. Add salt and pepper to taste and garnish with a sprig of coriander and a sprinkle of sesame seeds.

Recipe by Mures Executive Chef Nathan Chilcott