SHRIMP RAMEN STIR FRY
This Shrimp Ramen Stir Fry is an easy, one-pan dinner that comes together in under 30 minutes! Chewy instant ramen noodles are cooked in a sweet soy sauce, and tossed with sautéed shrimp, snap peas, garlic, and plenty of savory shiitake mushrooms.
Provided by Nicole
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Heat a large skillet to a medium-high heat. Once the skillet is hot, add 2 teaspoons of sesame oil. Add in the snap peas, mushrooms, onions and salt. Saute, stirring often until peas are bright green and mushrooms and onions are softened, about 4-5 minutes. Add in garlic and ginger, cook another 1-2 minutes. Remove the veggies from the pan and set aside.
- Season the shrimp with salt and pepepr on both sides. Add the remaining 2 teaspoons of sesame oil to the pan. Add the shrimp. Cook the shrimp until bright pink and curled into the letter C. It should take about 3 minutes. Remove from pan, set aside.
- Pull the noodles in half so you have four bricks of noodles. Whisk tamari, brown sugar, rice vinegar, chiicken stock and soy sauce together in a small bowl or measuring cup. Add to the pan. Bring to a boil and reduce to a simmer. Add the noodles. Let the noodles sit in the simmering liquid for 30 seconds. Use tongs or chops sticks to flip over. Repeat until noodles are pliable. Use the tongs or chops sticks to pull all the noodles apart. Simmer until, stir often, until the noodles are cooked about 2-3 more minutes. If the sauce evaporated too much or the noodles soak up too much liquid, add a tablespoon of chicken stock at a time so there's enough liquid for the noodles to cook.
- Toss the noodles in the sauce. Add the shrimp and veggies to the noodless. Toss to combine.
Nutrition Facts : ServingSize 1 serving, Calories 383 kcal, Carbohydrate 42 g, Protein 27 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 214 mg, Sodium 1343 mg, Fiber 3 g, Sugar 10 g
SHRIMP RAMEN
Shrimp joins bacon and mushrooms in a chicken broth for this simple ramen.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
- Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
- Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.
SHRIMP AND RAMEN NOODLE STIR-FRY
Make and share this Shrimp and Ramen Noodle Stir-Fry recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
- In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
- Return noodles to pan and toss with toasted sesame oil.
- Snip through noodles several times with kitchen scissors. Set aside.
- Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
- Add sweet pepper strips; cook and stir for 2 minutes.
- Add pea pods and bok choy; cook and stir for 2 minutes.
- Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
- To serve, place noodles on serving plates.
- Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.
SHRIMP STIR FRY WITH RAMEN NOODLES
A simple spin on shrimp lo mein made with ramen, shrimp, broccoli florets, red bell pepper, fresh ginger, and a sweet and savory sauce.
Provided by Shawn Williams
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Add ramen and boil for about 3 minutes or until tender. Strain, reserving 1/2 cup of ramen water.
- Use the reserved ramen water for the sauce. Combine in a measuring cup or small bowl with all sauce ingredients. Mix well and set aside.
- Meanwhile, heat cooking oil in a wok or large skillet on medium heat. Add shrimp and season all over with salt and pepper. Cook for 1 minute per side or until bright orange/white. Remove shrimp and place on a plate.
- Add veggies and sauté until tender, about 5-7 minutes. Be sure to stir periodically to prevent burning. Return shrimp to the skillet and add the sauce. Let the sauce simmer until slightly thickened. Toss to mix. Stir in ramen and lightly toss until everything is evenly coated.
- Top with sesame seeds and green onions. Serve immediately.
Nutrition Facts : ServingSize 1/4, Calories 291 calories, Sugar 7.2g, Sodium 874mg, Fat 11.4g, SaturatedFat 2.9g, Carbohydrate 24.6g, Fiber 2.8g, Protein 22.6g, Cholesterol 165mg
RAMEN NOODLE STIR-FRY
This mildly flavored ramen noodle stir-fry combines tender strips of chicken with vegetables and popular ramen noodles. I came up with this ramen noodle recipe when I wanted a quick-fix meal for myself. Sometimes I change the vegetables or substitute ground turkey for the chicken. -Dawn Boothe, Lynn Haven, Florida
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.
Nutrition Facts : Calories 410 calories, Fat 15g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 548mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
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