This stir-fry is great for weeknights, because it’s quick to prep and quick to make. It’s also a great excuse to relive some of your college memories by making Ramen noodles!
Notes:
I’ve added various vegetables to this dish, such as chopped broccoli, onion, green pepper, etc. You can also substitute the shrimp for chicken or diced pork. The only concern is to balance the amounts, so you don’t end up with too few noodles or proteins. It can be scaled up, by adding more shrimp/chicken/pork and another packet or two of noodles as well.
Ramen Shrimp Stir-Fry
Ingredients:
- 1 lb of raw shrimp, peeled
- 2 packets of Ramen Oriental Noodles
- 3 heads of baby bok choy, roughly chopped
- 3 green onions, cut diced or cut into rings
- 3/4 cup of shredded carrots
- 3 TBsp of peanut or canola oil
Directions:
- In a sauce pan, boil enough water, per package instructions, for the noodles.
- Before opening the packages, break apart the “noodle bricks”, then open and pull out the flavor packets.
- While waiting for the water to boil, heat the oil in a non-stick frying pan or a wok (preferably).
- Once hot, add in all the veggies and saute until soft, roughly 8-10 minutes.
- When the water is boiling, add in the noodles only (not the flavor packets), and boil until soft for 3 minutes.
- Add the shrimp to the veggies in the wok.
- Drain the noodles, then add the flavor packets to the pan with the noodles, stirring to mix in the flavoring.
- Once the shrimp are pink and fully cooking, turn off the heat, and dump the noodles into the wok.
- Stir to mix the veggies and shrimp with the noodles.
Leave a Reply