Asian Shrimp with Ramen is a quick meal to make. I always thought of soup when I heard ramen. You can use them in stir fry, soup, you can even fry them. Ramen noodles are my go to on a busy day. I home school my son, so if it’s cold out I make broth with ramen and vegetables. It takes so little time to make.
Lotus Foods has a vast variety of ramen noodles that are gluten and dairy free. I was so excited when I found gluten free ramen. I know it sounds dumb, but when you are limited to what you can eat, these little finds get you so excited.
INGREDIENTS
- shrimp, 8 per person
- 1 pack of gluten free ramen noodles per person
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1/4 cup gluten free soy sauce (kikkoman)
- small piece of fresh ginger, peeled and diced
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon gluten free red pepper paste ( less or more, you decide)
- peas
- 2-3 scallions, sliced
- sesame seeds
- 1 tablespoon canola oil
When making Asian Shrimp with Ramen you want to have all your ingredients cut and ready as the process goes quickly.
In a measuring cup add brown sugar, garlic, soy sauce, ginger and sesame oil. Stir to combine and set aside.
Boil the water for the ramen cakes. Get the frying pan ready to cook the shrimp.
Add the ramen cakes to the boiling water. After 1 minute you can start separating the noodles with a fork and reduce the heat to a low boil. Cook the ramen for additional 3 minutes. While the ramen is cooking, put the shrimp in the pan and cook for about 1 1/2 – 2 minutes, flip, add the sauce, and cook another minute.
Check the ramen to see if they are soft. Add the ramen to the pan and mix thoroughly. Add pepper paste now or serve on the side.
Plate the Asian Shrimp with Ramen, add scallions and sprinkle sesame seeds on top.