SPICY SHRIMP RAMEN BOWLS
A satisfying dinner of ramen noodles, shrimp, and nappa cabbage in a spicy broth flavored with ginger, garlic and sriracha.
INGREDIENTS
- 2 tablespoons of olive oil
- 3 tablespoons of soy sauce
- 6 cups of chicken, vegetable or seafood broth
- 3 garlic cloves, minced
- 1 1/2 tablespoon of brown sugar
- 1-2 tablespoons of sriracha, depending on your heat level
- 3/4 cup thinly sliced carrots
- 1 teaspoon of grated fresh ginger
- 1/2 cup thinly sliced onion
- 3 packets of ramen, seasoning packet discarded
- 1 1/2 lbs large shrimp, peeled and deveined
- 2 cups of shredded green cabbage
- 3/4 cup thinly sliced sweet peppers
- juice of 1 lime
- Coriander
INSTRUCTIONS
First, in a skillet over medium heat, add 1 tablespoon of olive oil. Add the shrimp, season with salt and pepper and cook, 1 to 2 minutes per side or until firm and pink. Put aside
Then, in a large pot over medium-high heat, add 1 tablespoon of olive oil. Add carrots, onions, cabbage and peppers and cook 2-3 minutes, add garlic and ginger cook for another minute. Add broth, soy sauce, brown sugar, lime juice and sriracha mixture until blended. Bring to a rapid boil then reduce the heat to medium and simmer for 8 minutes.
Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve in bowls, add shrimp and garnish with cilantro. Happy Cooking Time.
