SPICY SHRIMP RAMEN BOWLS
These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies and spicy Sriracha!
Provided by Wendie
Categories Entrees
Time 20m
Number Of Ingredients 15
Steps:
- In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
- In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
- Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
Nutrition Facts : Calories 555 calories, Carbohydrate 70 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 22 grams fat, Fiber 9 grams fiber, Protein 20 grams protein, SaturatedFat 7.2 grams saturated fat, ServingSize 4 Servings, Sodium 2643 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 38 grams unsaturated fat
SHRIMP NOODLE BOWL
Steps:
- To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
- Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
RAMEN BOWL
Ramen noodle and broth dish inspired by the Japanese classic using ingredients commonly available in American supermarkets. Quite involved, but it has become one of my family's favorites, especially in cooler weather. Slurping is recommended.
Provided by Mantecca
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 17
Steps:
- Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
- While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
- Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
- Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
- Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
- Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
- Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.
Nutrition Facts : Calories 325 calories, Carbohydrate 28.3 g, Cholesterol 233.1 mg, Fat 10.6 g, Fiber 2.3 g, Protein 25.6 g, SaturatedFat 2.6 g, Sodium 3655.7 mg, Sugar 9.9 g
SPICY SHRIMP RAMEN
I love shrimp flavored ramen and just shrimp period. I was looking for something quick so of course I reached for the ramen but then realized I had a few pieces of shrimp left in a bag from a dinner the night before. So I decided to try and make a "shrimp pasta" and it turned out so good! Note: when I made this I just added the seasoning to my taste so im going to try my best to put it in measurements.
Provided by roxsi
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Break noodles in half inside of packet.
- Make noodles as directed on package.
- While noodles are preparing, heat a small pan over medium heat.
- Add butter and shrimp.
- Season with garlic powder, creole seasoning,and black pepper.
- Cook shrimp for about 4 mins (until pink).
- When noodles are done drain them leaving about 1/4 cup of the water and place in a bowl.
- Add seasoning packet, shrimp out of the pan, and hot sauce (I sometimes add a couple of pinches of the creole seasoning again to the noodle mix).
- Mix together and enjoy =].
Nutrition Facts : Calories 150.3, Fat 12.3, SaturatedFat 7.4, Cholesterol 94.4, Sodium 206.5, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 8.8
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SHRIMP RAMEN BOWLS - CHEF ELIZABETH REESE
From chefelizabethreese.com
Servings 4Estimated Reading Time 3 mins
- In a large skillet over medium heat a little butter and oil. Season shrimp with salt, pepper and garlic powder. Add shrimp to the pan and cook for about 1-2 minutes on each side or until firm and pink. Set aside.
- In a large sauce-pot over medium heat add 1 tablespoon of butter and about 2 tablespoons of canola oil. Add carrots, yellow onions, cabbage and peppers and cook for about 2-3 minutes. Add chicken broth, soy sauce, lime juice, green onion and sriracha mix until combined. Bring to a slight boil then reduce heat to medium and let simmer for about 8-9 minutes. Season with salt, pepper and garlic powder.
- Add the dry ramen noodles to the broth mixture and cook for another 2-3 minutes until the noodles are al dente, not soggy. Enjoy!
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- Thaw shrimp if using frozen. You can buy pre-prepped shrimp or add a few minutes to your prep time to peel/clean the shrimp yourself.
- Next prep your veggies and measure out remaining ingredients. This dish comes together fast so prepping it all at once is the way to go!
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- Bring a large pot to medium-high heat with 2 tsp oil. Add mixed mushrooms, sliced jalapeño, and the sliced white portions of your bok choy and green onion. (Save the tender green parts for the end) Saute for approx. 4 minutes or until tender, adding the garlic towards the end and cooking an additional 30 seconds or until fragrant.
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