Shrimp Ramen 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.

SHRIMP RAMEN

Steps:

• Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
• Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
• Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.

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.

RAMEN STIR-FRY

Steps:

• In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.

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.