Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Stir-Fried Ramen with Shrimp
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 579
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 183 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 5 grams
- Sugar
- 11 grams
- Protein
- 34 grams
Transform an inexpensive package of instant ramen into a satisfying stir-fry packed with shrimp and crisp-tender vegetables. The dish is coated in a sweet-and-savory sauce inspired by mee goreng, a popular Indonesian noodle dish often made with instant ramen. One key step is letting the noodles “fry” briefly in the pan, which allows the sauce to caramelize and develop deeper flavor.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 579
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 183 milligrams
- Sodium
- 1192 milligrams
- Carbohydrates
- 56 grams
- Dietary Fiber
- 5 grams
- Sugar
- 11 grams
- Protein
- 34 grams
Ingredients
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Directions
- Bring a large pot of water to a boil. Stir together 2 tablespoons water, the soy sauce, chili-garlic sauce, ketchup, brown sugar and 1/4 teaspoon of the ramen seasoning packet in a small bowl; set aside. Toss the shrimp with another 1/2 teaspoon of the ramen seasoning.
- Add the ramen to the boiling water and cook 1 minute less than the package directs. Drain and rinse under cold water; shake dry.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until mostly opaque, flipping halfway, about 2 minutes; remove to a plate. Add the remaining 2 tablespoons oil to the skillet along with the shallots and cook until starting to brown, about 30 seconds. Add the noodles and soy sauce mixture. Cook, stirring with tongs, until the sauce is absorbed, about 1 minute.
- Increase the heat to high and cook, undisturbed, until the noodles start to crisp and brown underneath, about 2 minutes. Flip the noodles with tongs and brown again, 1 to 2 more minutes. Add the bean sprouts, snow peas and shrimp and cook, tossing, until the vegetables are crisp-tender, 1 to 2 minutes. Divide among plates and serve with lime wedges.
