Description
This flavorful Shrimp with Ramen recipe combines tender shrimp, fresh vegetables, and perfectly cooked ramen noodles tossed in a savory and slightly spicy soy-based sauce. It makes a quick and satisfying meal perfect for weeknights.
Ingredients
Scale
Sauce:
- ¼ cup regular soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon oyster sauce
- 1 teaspoon sriracha
- ¼ teaspoon white ground pepper
Shrimp and Noodles:
- 9 ounces ramen noodles (do not use the flavor packets)
- 3 tablespoons canola oil, divided into 1 tablespoon and 2 tablespoons
- 1 pound medium shrimp, 51 to 60 size shrimp (peeled, deveined, and tails removed)
Vegetables:
- 1 cup diced red bell pepper
- 1 cup sliced baby portabella mushrooms
- 1 cup broccoli florets, broken into small bite-sized pieces
- ½ cup diced yellow onion
- 2 tablespoons sliced scallions, green onions, optional garnish
- 2 teaspoons toasted sesame seeds, optional garnish
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, seasoned rice wine vinegar, granulated sugar, minced garlic, grated ginger, oyster sauce, sriracha, and white ground pepper. Set the sauce aside to allow the flavors to meld.
- Cook the ramen noodles: In a 3 to 4-quart saucepot over medium-high heat, bring 8 cups of water to a boil. Add the ramen noodles and cook for 2 to 3 minutes, just until they begin to soften. Drain and rinse the noodles under cool water to stop the cooking process, then set aside.
- Cook the shrimp: Heat 1 tablespoon of canola oil in a large 10 to 12-inch skillet over medium-high heat. Add the peeled and deveined shrimp, cooking for 3 to 4 minutes until they turn pink and opaque. Avoid overcooking to keep them tender. Transfer the cooked shrimp to a plate and set aside.
- Sauté the vegetables: Add the remaining 2 tablespoons of canola oil to the same skillet. Add diced red bell pepper, sliced mushrooms, broccoli florets, and diced yellow onion. Cook for 5 to 6 minutes or until the vegetables are tender but still crisp.
- Combine ingredients: Reduce the heat to medium. Return the cooked shrimp to the skillet along with the drained noodles and the prepared sauce.
- Toss everything together: Using tongs, toss the shrimp, vegetables, noodles, and sauce thoroughly to combine. Cook for an additional 1 to 2 minutes to warm through and meld the flavors.
- Serve & garnish: Transfer the shrimp with ramen to a large serving dish. Garnish with sliced scallions and toasted sesame seeds if desired. Serve immediately for best taste.
Notes
- Dark soy sauce is thicker and has a deeper, richer flavor than regular soy sauce. It can be omitted and replaced with all regular soy sauce, but the sauce will be less rich.
- Be careful not to overcook the shrimp to avoid toughness.
- Rinsing the noodles after boiling stops the cooking process, preventing them from becoming mushy.
- Feel free to swap vegetables based on seasonality or preference.
Keywords: shrimp ramen, shrimp noodles, Asian stir fry, ramen recipe, quick shrimp dinner, stovetop shrimp recipe