For the longest time I was not able to eat ramen noodles and then they came out with a gluten free version. If you like ramen noodles you have to try this Shrimp Ramen recipe. The shrimp are sweet and succulent and the soy sauce brings a hint of salt. The Worcestershire sauce adds some depth to the dish.
During chemotherapy I ate a lot of noodles because they are basic and do not irritate your digestive system. The best thing about ramen noodles is they cook fast. You can add so many things to ramen noodles or just have noodles with broth.
Is Ramen Chinese or Japanese?
Ramen originated in China and made its way over to Japan some where around 1910. The Japanese started adding soy sauce to the broth which became popular. Ramen has since become a comfort food in Japan.
Ingredients
- shrimp (8 per person)
- 8 cups vegetable broth
- mushrooms
- garlic, minced
- 1/2 bag of peas
- 2 tablespoons oil
- 1-2 tablespoons gluten free soy sauce
- 2 teaspoons Worcestershire
- 2 gluten free ramen noodle cakes (lotus foods)
Go to www.lotusfoods.com to see where you can buy the ramen noodles and for recipe ideas.
Let’s make some shrimp ramen, yum! This dish will come together quickly.
In another pot add the oil and heat it up. Next, saute the mushrooms and garlic for about 3-5 minutes. Add the peas, broth, soy sauce, Worcestershire sauce and bring to a boil. Drop in the ramen noodles and cook for about 2 minutes.
Add the shrimp and let it stand for about 3 minutes. I used cooked shrimp because it was what I had on hand. Fresh shrimp would work great as well.
Normally I would add scallions on top for some added flavor.
I hope you enjoy your shrimp ramen!