Shrimp Noodle Bowl

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Move over chicken & noodles. Sometimes you just need something different and lighter. MAKE SURE that you get low sodium in as much as you can. Especially the stock. My first pot was a little too salty. TO MY SURPRISE I found the proper oils and sauces in my small town grocery store! I'm so happy. very yummy and very easy!

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This is sooooooooooooooo good. I can't believe how simple it is. It took a really short time. I ate everything on my plate. And it has your healthy veggies. But when it came to buying the toasted sesame oil I looked in 2 supermarkets including Target and they just have normal, and also when I bought the Szechuan stir fry sauce it was all spicy evn San j, so I think it's suppose to be spicy. I think it is mild but it adds more flavor. I reccomend this because it saves you time and money.

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This is a wonderful idea for Ramen Noodles. You can add whatever you like and this creates a wonderful hearty meal. I used teriyaki sauce, corn, peas, fresh mushrooms, scallions, frozen shrimp and it came out fabulous. Sandra comes up with such quick wonderful ways to make a great meal! Thank you Sandra for your great ideas... I make your recipes weekly and my husband loves everything I make! Another great thing is all of your ingrediients are easy to find in any local grociery store.....you are the best!!!

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I did not follow the recipe exactly, I just used it as a guide. I just threw in some shrimp, fresh carrots and broccoli, some minced garlic gloves, then added the ramen seasoning packet and noodles and cooked to desired texture. I wasn't expecting a gourmet meal (because it IS ramen noodles!! Overall it was pretty good and way better than plain boring noodles! My kids liked it and so did my boyfriend and it took like 5 minutes to make!

I will probably make different variations of this in the future because my kids love noodles, this makes them a little more nutritious...

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I don't know why people are giving this such a low score. However, I can only critique this so much since I only used it as a guide for the ingredients to use. I didn't measure and cut the recipe by about 2/3rds since I was only making for two. I added about a tablespoon of Huy Fong Chili Garlic Sauce and I used soba noodles as opposed to ramen. It was great! Though I can see the appeal of switching out the peas and carrots for some different vegetables. Overall, tasty dish!

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I made this recipe after seeing it aired on television because it looked like something my family would enjoy having for dinner. My son requests this meal at least twice a month now! I do use fresh noodles, not the dried prepackaged "Ramen" style and I'm sure that makes a difference. I also add a few more asian style seasonings to the low sodium broth, as well as water chestnuts and fresh chives. This is definitely pressing the "easy" button after a long day and dinner still needs to be made. A real keeper!

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This was a disaster, neither fresh nor tasty. Even the picture looks yucky. With a little help from Alton (see his "Ramen Shrimp Pouch", I was able to have a version of this for my dinner. I added fresh scallions, baby corns, water crestnuts, etc and used baked noodles, not fried, to cut down on the fat. The time Sandra Lee was trying to save wasn't worth the taste - fresh is always best.

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I don't know why some reviewers clearly made this with dried, packaged "Top Ramen" products then rated one star. Recipe clearly calls for fresh ramen noodles, and this is a great soup that can be embelished. I added some cubed tofu,and topped with sliced water chestnuts.

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This is not a bad base for fresh ramen, though I'd drop the frozen peas for chopped green onion and spinach (or dried seaweed. The soup is also far too salty, so reserve your soy sauce for flavoring at the end.

We also added a tablespoon of miso to liven the flavor.

Finally, use fresh soba or ramen noodles. The dried ones that some here are taking from cheap ramen packets are fried and high in fat, with little texture and less nutritional value.

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I don't understand the point of using the chicken broth here instead of the ramen seasoning unless it is to use less sodium and I guess make the soup more "yours".. for a quick meal I think it's fine to just make normal ramen with the packet and then add the shrimp&vegetables, but for a 5-star recipe I'd make the broth with just the chicken broth and soy sauce (dashi should be used for authenticity, but I guess chicken broth is fine for a quick meal (dashi=stock of kelp+dried tuna flakes usually, then add noodles (but any thin noodle, why waste a packet of ramen?, shrimp, and >fresh< veggies...