So it’s very rare that I crave ramen noodles and the other day, I craved them so bad. Pretty much anything that was not a Thanksgiving leftover. Here’s my twist on the classic Ramen Noodle dish!
- Vegetable broth
- 1 package of ramen noodles
- Soy sauce
- Coleslaw mix: I used this particular mix because it had the cabbage and carrots I wanted. Saved myself money buying it that way than individually
- Chopped onions
- Salt and pepper for the shrimp
- Olive oil
You can substitute your protein and your veggies. It’s up to you.
So anyways, season your shrimp with salt and pepper. If you want to be extra and season it differently, go ahead. Cook the shrimp in some olive oil. You’re not deep flying it so keep an eye on it. If you know how to cook shrimp then you know it doesn’t cook for long. If you didn’t know this, well.. choose another protein. Like rotisserie chicken.
So when your shrimp is done, put that to the side. In a pot add some more olive oil. I sauteed minced garlic and ginger for a little bit until it smells like you know what you’re doing. I then add the onions and cabbage mix and cooked that for about 3 minutes. I then added a whole carton on broth. By the way, you can use beef or chicken broth. Let thay simmer for about 8 minutes. Add your pack of ramen noodles. NOT THE SEASONING! Cook the noodles like normal.
Very quickly, the broth makes a lot, so I ended up making one pack of noodles and storing the remainder of the broth in the fridge for leftovers. Do not put noodles in the broth because your noodles will soak up the broth over night. Just simply make more noodles the next time.
Add your noodles with the broth into a bowl. Obviously. Then your shrimp and top it with whatever you want to top it with. I topped mine with green onions. You can definitely season your broth however you want to. You can make it spicy. Or whatever you want to do. I was going as quick as possible because I was hungry.
Well… Bonetapaflea! Enjoy!