These Spicy Shrimp Ramen Noodles are ready in less than 15 minutes and can be adjusted according to taste.
I dont know about you but Ramen Noodles are a comfort food to me.
I do not eat them all the time, however whenever the craving hits.
I like to make them just like this!
Now this is not the type of ramen noodles that you will find from a local street vendor in Japan.
No that stock is simmered all day long and those noodles are made from scratch.
However here in North America, this is the next best thing if you ask me.
ARE SHRIMP RAMEN NOODLES GOOD
Of course, if you love ramen noodles and shrimp.
Then your going to love adding them together to make this delicious and simply quick dish.
How can these Shrimp Ramen noodles be adjusted you ask?
- You can choose which type of ramen noodles to use ” I like to use plain old Ichiban Noodles”
- You can choose to omit the spices that come with those Ichiban noodles and use low sodium soya sauce instead.
- You can also choose which vegetables you add to the noodles.
- You can choose the level of spice as well, by adding more or less of the red chili paste.
Lastly, you can choose other meats to add. Such as sliced beef, pork or even an egg.
These are your noodles after all 🙂
This dish can be ready in less than 20 minutes, easy and delicious!
And is made with shrimp, mushrooms and green onions.
Along with Ichiban ramen noodles that are simmered in a garlic, ginger sauce that you’re sure to enjoy.
HOW TO MAKE SHRIMP RAMEN NOODLES
You can use plain ramen noodles instead of the Ichiban variety.
However if you do then you will want to use seafood stock in replace of the water along with 1 tsp to 1 tbso of soya sauce as well.
My recipe simply uses the pre packaged ichiban seasoning with 2 cups of water.
Your method to preparing this is totally up to you!!
The kind I used – feel free to use plain ramen noodles and omit the water for STOCK.
WHAT DOES SHRIMP RAMEN NOODLES TASTE LIKE
They taste a lot like any ramen just with a seafood taste added to them!
I have always loved ramen noodles, I have tried almost every kind.
My favorite is ichiban and that is why I used them in this recipe.
However if your trying to limit your salt intake then you can substitute the seasoning that comes in that ramen package and use vegetable, chicken or seafood stock instead.
WHERE DO RAMEN NOODLES ORIGINATE
The origins of ramen noodles originated from Japan however the Chinese are the ones who brought it over in the mid 1800’s making this recipe more Chinese.
If you end up giving it a try I would love to hear what you think of it in the comments below.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
- Black Bean Chicken Vegetable Stir Fry
- Chinese Chicken Broccoli Stir-fry
- Black Pepper Shrimp
- Chinese Chicken Broccoli Stir-fry
- Egg fried Rice
- Black Pepper Chicken
- Vegetable Egg Drop Soup
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can give a 5 star rating below if would make it again. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
- 1 tbsp Cooking oil
- 1 1/2 lbs Shrimp
- 200 grams Ramen noodles with seasoning
- 1 cup of sliced mushrooms
- 2 cups Cold water
- 1 tbsp Sesame oil
- 1 tsp Garlic cloves
- 1 tsp Fresh Ginger Root
- 1 Green Onion
- Large Red Pepper
- Red Chili Pepper Paste
- In a large pot add the cooking oil and once it has heated add in the mushrooms, stir fry till the browned then remove from the heat and set aside.
- Add in the sesame oil minced garlic, ginger and red chili paste.
- Saute for one more minute till the garlic is fragrant before adding in the water/seasoning mix from the ichiban noodles along with the chopped green onions.
- Add in the ramen noodles and simmer on a medium heat on each side of the noodles for 1 minute each.
- Once they have become tender add in 1 tbsp of sesame oil and toss in the raw shrimp. Simmer on medium heat till the sauce has thickened up and the shrimp is fully cooked.
- Top with fresh green onions if desired and enjoy!
If you are not wanting to use the Ichiban seasoning replace the water with Stock and 1 tsp of soya sauce.