Who else is loving this ramen craze? I used to eat ramen noodles with the packet seasoning after school all the time when I was younger. It’s nostalgic and fun to find new ways to use this old friend in elevated dishes that don’t even closely resemble the way you used to cook ramen.
So we are adding the noodles into a stir fry with shrimp and vegetables. Some vegetables that I haven’t cooked with before, in fact.
One of my 2016 goals is to cook with a new ingredient every month. This doesn’t have to be an ingredient that is entirely foreign to me – just something that I’ve never personally cooked with before. February’s ingredient is radishes. I know, I know, there are radishes in too many dishes to count, I must eat them all the time. True, but I’ve never purchased radishes at the store, brought them home and cooked them in a dish. Until now.
So I’m using radishes as one of my vegetables for this dish. It looks like a long ingredients list, but I had the spices and sauce mix-ins on hand already. Plus, the more veggies you add, the healthier your meal. Feel free to mix and match the vegetables – use what you have on hand or veggies you enjoy the most. Or be like me and try something new(ish)!
- 1 Red Bell Pepper, julienned (thinly sliced, short strips)
- 3 Carrots, shredded, spiralized or julienned
- 7-8 Radishes, thinly sliced
- 4 cloves Garlic, chopped
- 1 head of Broccoli, chopped
- 1 lb Shrimp (See note, below, for substitution)
- 1 Lime
- 3 Ramen packages, flavor packets discarded
- S&P (salt & pepper)
- 1/4 cup Soy Sauce (always reduced sodium for us)
- 2 tbsp Rice Vinegar or White Wine Vinegar
- 2 tbsp Sesame Oil
- 1 tbsp Honey
- 1 tbsp Garlic Powder
- 1.5 tsp Ground Ginger, divided
- Optional: Chopped Peanuts, Cilantro, Sriracha
Here’s what I did:
Put a large pot of water on high for the ramen. Then, get your mise en place ready (see note, below). Chop up all the veggies, peel the shrimp and get the sauce ingredients out. I broke out the spiralizer for the carrots, so they matched the thickness of the ramen.
After you peel the shrimp, marinate them in the juice of half of the lime, salt and pepper. I usually do this first, so the lime has time to set in while I’m chopping up all the vegetables.
Heat a wok or large pan on medium-high heat and add one tbsp EVOO. Cook the shrimp, 2 minutes per side, until just pink. Take the cooked shrimp out of the pan and set aside on a plate to be added back into the dish later.
After you take the shrimp out of the pan, reduce the heat to medium. Add another 1-2 tbsp EVOO and then add the vegetables (red pepper, carrots, radishes, broccoli and garlic). Season with salt, pepper and 1/2 tsp ground ginger. Cook until tender, about 10 minutes. We like our vegetables to be al dente, with a little crunch left, but cook to the doneness of your liking.
While the vegetables are stir-frying, make the sauce. In a small bowl, combine the vinegar, sesame oil, soy sauce, garlic powder, honey and 1 tsp of the ground ginger. Stir until combined.
Make the ramen according to the package directions. Put the ramen squares in the boiling water and cook until al dente.
Drain the water from the ramen and add the noodles to the wok once the vegetables are ready. Add the shrimp back into the pan as well. Turn off the heat, but leave the pan on the stove. Stir in the sauce and toss to combine, letting the residual heat help marry the sauce to the veggies and ramen. Squeeze the juice from the other half of the lime over the dish and serve.
Optional: top each plate with cilantro and chopped peanuts, to taste. Use sriracha if you’re craving a little heat.
This meal easily serves 4-5 people. Enjoy!
A few notes, FYI:
Mise en place means “putting in place” in French. It’s the prep you do at the beginning of cooking a dish – getting all your ingredients out, washing all your vegetables, cutting or chopping anything that needs it. That way, once you start cooking, you have everything out in front of you, ready to go.
If you want to make this a vegetarian dish, omit the shrimp and substitute in mushrooms. No need to marinate the mushrooms or cook them ahead of time, just add to the wok at the same time as the other vegetables.