Mike's Spicy Thai Shrimp Ramen Noodles

Name: Mike's Spicy Thai Shrimp Ramen Noodles
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]; 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]; 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]; 1/3 Cup Red Or White Onions [sliced thin - i use both]; 1/2 Cup Fresh Cabbage [sliced thin]; 1/4 Cup Green Onions [1" angle chop]; 1/2 Cup Fresh Bean Sprouts [left whole]; 1/3 Cup Fresh Jalapeños [round slice]; 1 tbsp Fresh Ginger [minced]; 1/4 Cup Diakon Radishes [thin sliced]; 1 Cup Fresh Snap Peas [left whole]; 1/4 Cup Water Chestnuts [chopped]; 1/4 Cup Fresh Carrots [thin sliced or shaved]; 1/2 Cup Fresh Mushrooms [sliced]; 1/4 Cup Fresh Eggplant [chopped - optional]; 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock; 2 tbsp Quality Fish Sauce; 1/4 tsp Chinese 5 Spice [heaping]; 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]; 2 1/2 tbsp Garlic Siracha Sauce; 2 tbsp Hoisin Sauce; 1 tbsp Soy Sauce; to taste Fresh Black Pepper; 1 tbsp Sesame Oil & 1 tbsp Wok Oil; dash Sesame Seeds [garnish]; as needed Fresh Lime Wedges [for serving]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Easy, delicious, spicy, sweet, salty, tummy warming Thailand goodness every time! You can easily make this meal a pan seared noodle dish with little to no broth. Or, you can create a soaking wet hot noodle soup. Simply adjust your broth level accordingly.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

20 mins

4 servings

2 lbsShrimp [pre-steamed - de-veined - de-shelled]
2 tbspThai Chilies [small chop or 1/2 tbsp red pepper flakes]
1/4 CupThai Basil [chopped - packed - no substitutions - it makes the dish]
1/3 CupRed Or White Onions [sliced thin - i use both]
1/2 CupFresh Cabbage [sliced thin]
1/4 CupGreen Onions [1" angle chop]
1/2 CupFresh Bean Sprouts [left whole]
1/3 CupFresh Jalapeños [round slice]
1 tbspFresh Ginger [minced]
1/4 CupDiakon Radishes [thin sliced]
1 CupFresh Snap Peas [left whole]
1/4 CupWater Chestnuts [chopped]
1/4 CupFresh Carrots [thin sliced or shaved]
1/2 CupFresh Mushrooms [sliced]
1/4 CupFresh Eggplant [chopped - optional]
2 (14 oz)Cans Low Sodium Vegetable Or Seafood Broth/Stock
2 tbspQuality Fish Sauce
1/4 tspChinese 5 Spice [heaping]
2 (3 oz)Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
2 1/2 tbspGarlic Siracha Sauce
2 tbspHoisin Sauce
1 tbspSoy Sauce
to tasteFresh Black Pepper
1 tbspSesame Oil & 1 tbsp Wok Oil
dashSesame Seeds [garnish]
as needed Fresh Lime Wedges [for serving]

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Steps

20 mins

1

Slice, chop and seperate your more dense vegetables from your softer vegetables.
Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight.
2

Bring your broth, Chinese 5 Spice and sliced green onions a boil.
Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it.
3

Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating.
4

Add your noodles to the boiling pot. Boil for exactly 3 minutes.
5

Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
6

Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly.
Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
7

Seal tightly.
8

Add sesame and wok oil to a heated pan or Wok.
9

Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
10

Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry.
11

Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
12

2 lbs pre-steamed, pre-shucked, de-veined shrimp.
13

Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles.
Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil.
Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
14

These last 2 photos are of a dry, pan seared Thai noodle dishes.
15

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MMOBRIEN @cook_2891564

on February 05, 2016 01:13

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!