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Spicy Shrimp Ramen
Budget- friendly ramen noodle soup perfect for quick dinner ideas and clean-ish eating.
It’s amazing to see Ramen reinvent itself and make us all fall in love again. Chinese immigrants brought noodle soup to Japan as they were migrating to work in the port cities of Japan. The soup consisting of Chinese-style wheat noodles and a milky broth was found very filling for busy port workers. For many of us, college memories have included the packaged “delicacy” Ramen Noodles- many of us had stockpiles in our dorms and even ate noodles to survive during undergrad. Today, we are broadening our Ramen experiences by using traditional Chinese recipes and ingredients such as miso, sriracha, and fish sauce. Not to mention the chains of noodle shops popping up, even in my city of Detroit. This simple recipe was made specifically for those looking to step their foot into ramen making. The spicy shrimp ramen includes Asian chili or sriracha sauce, fresh large shrimp, sweet peppers, cilantro, packaged noodles, and any other Chinese-inspired veggies in your fridge. I enjoy making this dish in my wok that you can find in most housewares departments at Target, Walmart, Homegoods, and Amazon.
Prep time: 20 minutes Cook Time: 10 minutes Servings: 2 to 4
What You Need:
2 packages Uncooked Ramen Noodles
1 lb Large Raw Shrimp peeled and deveined
4 to 5 cups Broth use Vegetable or Chicken
2 tbsp Sesame Oil
2 tbsp Soy Sauce
1 to 3 tbsp Chili Garlic Sauce
3 tbsp Garlic minced
2 tspn Ginger minced or grated
1 tbsp Agave Nectar use brown sugar as alternative
2 cups Napa Cabbage thinly-sliced
1 cup Mushrooms shitake or oyster & sliced
1 cup Baby Bell Peppers thinly-sliced
1/2 cup Onion thinly-sliced
1 Fresh Lime juiced and quartered for presentation
Boiled Egg halfed. for perfect ramen eggs bring water to boil and carefully drop eggs in the water. cook for 6 minutes. cool eggs. peel eggs. place in bowl of 1⁄4 cup of mirin/ 1⁄4 cup of soy sauce/ 1⁄4 cup of sugar.
Fresh Jalepeno thinly-sliced
Cilantro for serving
Green Onions for serving
What to Do:
In a large skillet or wok, heat sesame oil on medium heat and season shrimp with salt, pepper, and one tbsp of chili garlic sauce (or sriracha). Cook until they are pink and firm to touch, this should take about 1 to 2 minutes. Remove from heat once fully cooked.
In the same wok or a large pot, add 1 tbsp of sesame oil on medium heat and add mushrooms, peppers, and onion and cook for 3 minutes. Add garlic and cabbage within the last minute of cooking the veggies.
Once the veggies are done cooking, slowly add the broth, soy sauce, lime juice, chili sauce and agave nectar. Bring to a boil on medium heat and let the mixture simmer for about 8 to 10 minutes.
Once the broth and veggies have simmered, add the uncooked ramen noodles to the broth and cook for 3 minutes. I also like to add in jalapenos at this time.
Once completed, top with more fresh lime juice, lime wedges, and serve in bowls with fresh cilantro and a boiled egg. Season if needed, enjoy, and be sure to tag me in any pics at @elle.thefoodie!