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Heat your chicken stock in the large pot while the onions are cooking, and add the remaining 2 tbsp of soy sauce to the chicken stock, which will increase flavor when you cook your noodles in it.

Add the sliced ginger and minced garlic to the onions, and stir for about a minute.

We’re in love with all things Asian, so this recipe features a spicy stir-fry sauce and the all-star ramen noodle.

This dish, “Stir-Fried Shrimp, Cabbage & Ramen Noodles,” blends shrimp and healthy veggies with a distinctly Asian flavor profile in an easy-to-execute way. Stir-Fried Shrimp, Cabbage & Ramen Noodles Ingredients: 6 oz.

organic dried ramen noodles ½ to 1 lb shrimp, either fresh or frozen 3 cups chicken stock 4 tbsp soy sauce 4 tbsp peanut oil 1 sweet onion, sliced 2 tbsp 2 tsp minced ginger 3 cloves fresh garlic, sliced 1 tsp red pepper flakes, or to taste 1/2 head green cabbage, shredded 2 tbsp peanut butter 2 tbsp Sriracha, or to taste 1 tbsp coconut palm sugar (or brown sugar) 2 tsp sesame oil 2 tsp seasoned rice wine vinegar 1/3 c.

Cook the noodles for about 4 minutes, stirring occasionally.

The shrimp could take even less time—watch for when they start to turn pink and opaque around the edges, and then pour the prepared stir-fry sauce over them.

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