Spicy Korean Shrimp And Veggie Noodle Soup Food

ASIAN RAMEN SHRIMP SOUP

Steps:

• In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

SPICY KOREAN SHRIMP AND VEGGIE NOODLE SOUP

Steps:

• Mix the first six ingredients together and set aside. Cook the noodles according to package directions. Drain and set aside.
• Add oil to a large skillet or wok. Saute the shallots, carrots, green onions and bok choy. Add the chicken stock and the Spicy sauce. Bring to a boil. Reduce to a simmer and add the shrimp. Cook 2 minutes. Remove from heat.
• Place noodles in a bowl. Ladle the soup over the noodles. Enjoy

GRILLED SHRIMP WITH SPICY VEG NOODLES

Steps:

• In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
• Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)

Steps:

• Gather the ingredients.
• In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
• Drain and set aside.
• In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
• Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
• Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
• Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
• Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
• After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
• After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
• Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
• Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
• Place noodles in individual soup bowls and ladle soup over noodles.
• Serve and enjoy!

SPICY SHRIMP AND NOODLES

Steps:

• In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling.
• Add noodles, shrimp and green onion pieces. Return to boiling.
• Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles.
• To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.

A SPICY KOREAN NOODLE SOUP

Steps:

• Begin boiling noodles (or if you prefer, finish boiling these first).
• Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
• Immediately add the chicken soup stock and bring to boil.
• Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
• Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
• Bring back to a simmer.
• Beat Egg, then stream into soup.
• After 15 minutes add in noodls.
• Finally, add tofu or shrimp.
• Top with Scallions and Salt and Pepper as desire.

ASIAN VEGETABLE SOUP WITH SHRIMP

Steps:

• In large soup pot, melt coconut oil over medium heat. When hot, add leeks, celery and ginger and sauté until they begin to soften. Add red pepper flakes and white pepper; stir.
• Add cabbage, carrots and garlic to soup pot and cook until cabbage wilts down to half its size. Add rice vinegar and soy sauce; cook until this liquid is absorbed.
• Add broth and water; bring to a boil. Reduce heat, cover and simmer for 30 minutes.
• After 30 minutes have elapsed, stir in shrimp. Simmer gently for approximately 5-10 minutes, until shrimp have turned pink. Taste for seasoning and add salt, if desired.