Shrimp And Ramen Noodle Stir Fry Recipes

SHRIMP RAMEN STIR FRY

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.

SHRIMP AND RAMEN NOODLE STIR-FRY

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.

THAI RAMEN SHRIMP AND VEGGIES

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
• In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
• Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.

RAMEN NOODLE STIR-FRY

Steps:

• In a bowl, place noodles in hot water for 2 minutes; drain and set aside. Discard seasoning package or save for another use. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm. Stir-fry the green pepper, onion and garlic in remaining 1 teaspoon oil until crisp-tender. Add the chicken, broth, soy sauce, seasoning blend and noodles; toss gently. Add tomato; heat through.

RAMEN SHRIMP AND VEGETABLES

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
• Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
• Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.

STIR-FRY RAMEN

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.

SHRIMP AND NOODLE STIR FRY

Steps:

• Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.
• Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.
• Pat shrimp dry and season with salt. Swirl remaining tablespoon peanut oil in wok and heat until just smoking. Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.
• Add broth and garlic to wok and bring to a boil. Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.
• Return shrimp and vegetables to wok and stir-fry until heated. Stir in sesame oil, jícama, and salt to taste.
• Serve stir-fry sprinkled with cilantro leaves.