Authentic wok recipes
Authentic Wok Recipes – Master the Art of High-Heat Cooking
Unlock the full potential of your HOT WOK with our collection of wok recipes made for high-heat cooking. From quick stir-fries and authentic Asian dishes to chicken, beef, seafood, noodles, paella and outdoor cooking, find inspiration for your next meal.
Explore Our Wok Recipes
Whether you are looking for a quick everyday stir-fry, an authentic Asian wok recipe or inspiration for outdoor cooking, explore our recipes and discover new ways to cook with HOT WOK.
From sizzling Asian classics to creative outdoor meals, we provide step-by-step guides optimized for high-performance gas stoves. Cooking with 7, 10, or 12 kW requires speed and precision, and our recipes show you exactly how to balance the intense heat with fresh ingredients to keep vitamins, crunch, and flavor intact.Explore our categories and get inspired:
- Quick Stir-Fries: Healthy everyday meals in under 15 minutes.
- The Grill & Paella Collection: Use your HOT WOK for more than just Asian cuisine.
- Tips from the Chef: Learn how to season your pan and control the flame for perfect results.
Let's Wok - Recipes
Let's Wok - Recipes
Shrimp Ramen with Black Tiger Prawns
Shrimp Ramen with Black Tiger Prawns Juicy Black Tiger prawns, tender ramen noodles, cauliflower and green peas in a rich, flavourful miso broth. Finished with fresh spring onions and crispy chili oil for an extra kick. Prepared on your HOT WOK, this delicious ramen dish combines intense heat for quickly searing the prawns with gentle simmering to bring all the flavours together. Serves 4 Ingredients 450 g Black Tiger prawns ½ cauliflower 1 cup frozen peas 1 fresh chili 2–3 garlic cloves 1 tbsp miso paste 1 jar of ramen broth Spring onions, for topping 1 tsp crispy chili oil 1 pack pre-cooked ramen noodles 200 ml water High-heat cooking oil Preparation 1. Prepare the ingredients Cut the cauliflower into small florets, finely chop the chili and garlic, and slice the spring onions. Have the prawns, frozen peas, ramen broth and noodles ready before heating your HOT WOK. 2. Sear the prawns Heat a little oil in your HOT WOK carbon steel wok pan over high heat. Add the garlic, chili and miso paste, stirring quickly to release their aromas without burning them. Add the Black Tiger prawns and stir-fry over high heat. 3. Add the vegetables After approximately 1 minute, add the frozen peas and cauliflower. Toss everything together and pour in the 200 ml water. 4. Add the ramen broth Pour the ramen broth into the wok and reduce the heat. Let everything gently simmer for approximately 3 minutes, allowing the vegetables and prawns to cook in the flavourful broth. 5. Add the ramen noodles Add the pre-cooked ramen noodles and gently stir them into the broth. Heat until the noodles are warmed through, the cauliflower is tender and the prawns are fully cooked. 6. Finish and serve Serve the ramen hot, topped with freshly sliced spring onions and a drizzle of crispy chili oil. Enjoy! HIGH HEAT FOR SEARING. LOW HEAT FOR SIMMERING. With HOT WOK, you have the power to quickly sear fresh ingredients and the control to prepare rich, flavourful soups and ramen dishes. From quick stir-fries to warming noodle soups, your HOT WOK is much more than a traditional wok burner. Discover our HOT WOK starter packages or explore more recipes and cooking inspiration.
