DELICIOUS SHRIMP RAMEN
I had a similar dish for lunch a couple of weeks ago at a local Chinese restaurant. I thoroughly enjoyed it and thought I'd try to recreate this dish at home. This is pretty close. We all love noodles, and this is a great way to make your ramen a little healthier!
Provided by Amy H. @Meave
Categories Seafood
Number Of Ingredients 14
Steps:
- In a skillet on medium heat add 1 tablespoon peanut oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
- In a large pot on medium-high heat add 1 tablespoon peanut oil and 1 tsp. sesame oil. Add carrots, cabbage, mushrooms, waterchesnuts and bamboo shoots. Cook for 1-2 minutes add garlic and cook another thirty seconds. Add stock, soy sauce. Bring to a rapid boil then reduce heat to medium and let simmer for 5 minutes.
- Add the dry ramen noodles to the broth and cook for another 1 minute.
- keeping soup on a low simmer, gently add beaten egg to soup in short intervals until all the egg is used up. Allow the egg to cook completely. Remove soup from heat
- Ladle into bowls. Add in shrimp and garnish with green onion.
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