Ramen Shrimp Pouch

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This recipe is SO easy and SO delicious. Could make anyone look like a gourmet cook. I would not hesitate to make this for dinner guests. No a lot of work but has a lot of wow factor.

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Complete waste of time. Flavors were just OK, but I ended up putting the lot into a saucepan to cook...which is what I should have done in the first place. I may have higher expectations on Asian style dishes because I am Asian. My kids love noodles & Asian food. My biggest eater son didn't like the dish.

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As an incredibly broke student who can't afford any cookware or a microwave for her apartment, this recipe was an absolute lifesaver! For the past month I've had to get seriously creative with my cooking using just foil. Not even looking for an AB recipe (Alton is my hero everyone I googled "how to cook ramen in the oven" and was delighted to find Good Eats covered such a bizarre task. I changed the recipe slightly to suit whatever I had on hand, but overall loved this meal!

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This was easy/fun to make, & it is a picky child-friendly supper! Since we homeschool our sons, it's a great opportunity. Good Eats is often, a nice science lesson, plus a lovely edible experiment!
We changed it around to suit our family. We reduce the amount of salt, & replaced 1/3 of the liquid with water. Better to under salt than over. Take a HUGE baking pan, line it with foil, then each person puts the meat/vegetable combination they want. Add the liquid, & tight foil cover on top, use a chop stick to make a hole on each end to vent. We tripled the ingredients. 2 of my sons used steak strips (Tysons precooked package. Instead of mirin & red pepper flakes, we substituted hot sauce. We learned the hard way a long time ago, little boys DON'T like biting into pepper flakes! Increase cooking time to 450 degrees for 35mins.

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It was oily, overly salted, and definitely not worth the labor intensive construction the unnecessary, cutesy foil pouch.

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Me and the Tin foil got in an epic battle, and after awhile I finally decided to try it stovetop style. I always put the liquids and mushrooms to start cooking first and then cut the scallions and prep the shrimp and spices. When I put this on the stove my family starts wandering into the kitchen for a bite. It's highly adaptable to different kinds of meat too (my FAVORITE is salmon cut into chunks which is good for people like my boyfriend whose two favorite words are beef and chicken.

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i am 11 and i want to make it and try it it sound really good

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I have a newborn and this is a healty easy dinner my whole family loves. I have changed up the veggies in it depending on what I have on hand.

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I love Altons recipes and this one is no exception. A very tasty recipe and extra easy clean up. I altered it by adding extra fine sting beans, garlic, paprika, chicken broth instead of vege broth and 1 tablespoon of lemon oil on top. yum! My husband says he would like this once a week. A real keeper. Thanks Alton, Ellie Kloch (North Tonawanda, New York

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This is one of my favorite recipes from Alton, and there are a lot of great recipes to chose from. The flavors are savory and warm. I make them as written (using more liquid than Alton does on the show and serve those crispy fried noodles with them to soak up that extra juice and add crunch. I made them using heavy duty foil the first time and had no problems, but since I usually make this just for two and I don't like throwing away so much foil, I just make it in a metal loaf pan with foil on top. I cook it for 2 min longer because the pan takes a smidge longer to get hot than the foil. Sooooo yummy!