Miss Kardea Brown's Low Country Ramen Noodles, as seen on the Food Networks, Delicious Miss Brown, Season 6.
Recipe courtesy of Kardea Brown

Low Country Ramen Noodles

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 6 servings
Whether you remember eating ramen in college or enjoy slurping down a bowl at a noodle shop, you're going to love my version—with a Low Country twist, of course. I add sauteed collards and shrimp to make it anything but basic. If you're feeling a little "extra," you can add a 6-minute boiled egg to the top, too.



  1. Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
  2. Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.