LOW COUNTRY RAMEN NOODLES

Low Country Ramen Noodles image

Provided by Kardea Brown

Time 30m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons canola oil
4 large carrots, shredded (2 cups)
2 cups sliced thinly collard greens
8 cloves garlic, minced
Two 32-ounce cartons low-sodium chicken broth
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
4 teaspoons chile-garlic sauce
Four 3-ounce packages instant ramen noodles (seasoning packets discarded)
2 pounds medium/large raw shrimp, peeled and deveined
Sliced green onions, optional
2 teaspoons sesame oil

Steps:

Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.