easy shrimp ramen
Prawn
Easy Shrimp Ramen
Homemade shrimp ramen is always best served immediately after making it. Otherwise, the noodles will become mushy and the shrimp will get rubbery.
Ingredients
- 2 tablespoons canola oil
- 1/2 pound sliced baby portobello mushrooms
- 1 large carrot, shredded
- 4 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 carton (32 ounces) chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 packages (3 ounces each) ramen noodles (any flavor)
- 4 green onions, chopped
- chopped fresh cilantro, optional
Directions
- In a large saucepan, heat canola oil over medium heat. Add mushrooms and carrot; cook and stir until mushrooms are tender, 6-8 minutes. Stir in garlic and ginger; cook 1 minute longer.
- Stir in broth, soy sauce and sesame oil. Bring to a boil. Add shrimp and ramen (discard seasoning packets or save for another use). Simmer until shrimp turn pink and noodles are tender, 4-6 minutes. Garnish with green onions and, if desired, cilantro.
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