SHRIMP AND RAMEN NOODLE STIR-FRY
Make and share this Shrimp and Ramen Noodle Stir-Fry recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside.
- In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles.
- Return noodles to pan and toss with toasted sesame oil.
- Snip through noodles several times with kitchen scissors. Set aside.
- Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat.
- Add sweet pepper strips; cook and stir for 2 minutes.
- Add pea pods and bok choy; cook and stir for 2 minutes.
- Add shrimp, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
- To serve, place noodles on serving plates.
- Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.
SHRIMP RAMEN STIR FRY
This Shrimp Ramen Stir Fry is an easy, one-pan dinner that comes together in under 30 minutes! Chewy instant ramen noodles are cooked in a sweet soy sauce, and tossed with sautéed shrimp, snap peas, garlic, and plenty of savory shiitake mushrooms.
Provided by Nicole
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Heat a large skillet to a medium-high heat. Once the skillet is hot, add 2 teaspoons of sesame oil. Add in the snap peas, mushrooms, onions and salt. Saute, stirring often until peas are bright green and mushrooms and onions are softened, about 4-5 minutes. Add in garlic and ginger, cook another 1-2 minutes. Remove the veggies from the pan and set aside.
- Season the shrimp with salt and pepepr on both sides. Add the remaining 2 teaspoons of sesame oil to the pan. Add the shrimp. Cook the shrimp until bright pink and curled into the letter C. It should take about 3 minutes. Remove from pan, set aside.
- Pull the noodles in half so you have four bricks of noodles. Whisk tamari, brown sugar, rice vinegar, chiicken stock and soy sauce together in a small bowl or measuring cup. Add to the pan. Bring to a boil and reduce to a simmer. Add the noodles. Let the noodles sit in the simmering liquid for 30 seconds. Use tongs or chops sticks to flip over. Repeat until noodles are pliable. Use the tongs or chops sticks to pull all the noodles apart. Simmer until, stir often, until the noodles are cooked about 2-3 more minutes. If the sauce evaporated too much or the noodles soak up too much liquid, add a tablespoon of chicken stock at a time so there's enough liquid for the noodles to cook.
- Toss the noodles in the sauce. Add the shrimp and veggies to the noodless. Toss to combine.
Nutrition Facts : ServingSize 1 serving, Calories 383 kcal, Carbohydrate 42 g, Protein 27 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 214 mg, Sodium 1343 mg, Fiber 3 g, Sugar 10 g
SIZZLING SHERRY SHRIMP WITH GARLIC
This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.
Provided by MMZEHER
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
- Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g
STIR-FRY RAMEN
This is a great way to couple vegetables that must be used with ramen noodles. A quick and easy after-work meal bursting with flavor.
Provided by Shelley Lima
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 51m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk hoisin sauce, water, cornstarch, sugar, ginger, red pepper flakes, salt, and black pepper together in a bowl to make sauce.
- Bring water to a boil in a large pot. Add ramen noodles. Cook, stirring occasionally, until tender, about 3 minutes. Drain.
- Heat peanut oil in a nonstick skillet over medium-high heat. Add asparagus, carrots, onion, and garlic; saute until slightly tender, 3 to 5 minutes. Add chicken; toss until warmed through, about 2 minutes. Add cabbage and mushrooms. Pour in sauce; toss until coated. Reduce heat to low, cover, and cook until flavors combine, 3 to 5 minutes more.
- Serve sauteed asparagus mixture over noodles.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 55.3 g, Cholesterol 28.3 mg, Fat 15.3 g, Fiber 5.5 g, Protein 18.2 g, SaturatedFat 5.4 g, Sodium 867.5 mg, Sugar 15.7 g
SHRIMP STIR FRY WITH RAMEN NOODLES
A simple spin on shrimp lo mein made with ramen, shrimp, broccoli florets, red bell pepper, fresh ginger, and a sweet and savory sauce.
Provided by Shawn Williams
Categories Dinner
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Bring 4 cups of water to a boil in a medium saucepan. Add ramen and boil for about 3 minutes or until tender. Strain, reserving 1/2 cup of ramen water.
- Use the reserved ramen water for the sauce. Combine in a measuring cup or small bowl with all sauce ingredients. Mix well and set aside.
- Meanwhile, heat cooking oil in a wok or large skillet on medium heat. Add shrimp and season all over with salt and pepper. Cook for 1 minute per side or until bright orange/white. Remove shrimp and place on a plate.
- Add veggies and sauté until tender, about 5-7 minutes. Be sure to stir periodically to prevent burning. Return shrimp to the skillet and add the sauce. Let the sauce simmer until slightly thickened. Toss to mix. Stir in ramen and lightly toss until everything is evenly coated.
- Top with sesame seeds and green onions. Serve immediately.
Nutrition Facts : ServingSize 1/4, Calories 291 calories, Sugar 7.2g, Sodium 874mg, Fat 11.4g, SaturatedFat 2.9g, Carbohydrate 24.6g, Fiber 2.8g, Protein 22.6g, Cholesterol 165mg
SHERRY'S SHRIMP & RAMEN STIR-FRY
Steps:
- Cook noodles as directed, reserving 1 flavor packet. Drain.
- In small bowl, mix orange juice, ketchup, salad dressing, and flavor packet until smooth.
- Heat 1 Tbsp. oil in large skillet or wok over medium-high heat. Add shrimp and cook until pink. Add veggies, cook, stirring until crisp and heated through. Stir in sauce mix and noodles, cook, stirring until sauce thickens.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHERRY-YAKI CHICKEN STIR-FRY
One of the easiest stir fry recipes ever! So much bang for your buck! Use frozen veggies to save time and adapt to your tastes. Serve with hot white or brown rice. Just don't leave out the sherry or teriyaki!
Provided by Adopted Parisian
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Thinly slice chicken across the grain into bite-size strips.
- Meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, teriyaki, dry sherry, and red pepper. Set aside.
- Spray a wok or large skillet with nonstick spray coating. Add onion, broccoli, carrot, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender. Remove vegetable mixture from wok.
- Add oil to hot wok. Add chicken and stir-fry for 2 to 3 minutes or until done. Push chicken from center of wok. Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
- Return vegetables to wok. Add water chestnuts and stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through.
Nutrition Facts : Calories 496.6, Fat 21.8, SaturatedFat 6, Cholesterol 139.2, Sodium 828.5, Carbohydrate 17.6, Fiber 3, Sugar 5.1, Protein 49.8
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