Super Fast Shrimp Ramen

While the shrimp and ramen cook, you prep the sauce and veggies, and the whole thing comes together in about 10-15 minutes.

Feel free to swap out another protein for the shrimp or a different veggie for the bok choy, but both these items are great because they cook very quickly.

Super Fast Shrimp Ramen

2 tablespoons olive oil, divided use
1 pound peeled and deveined large shrimp
4 ramen “cakes”--either from packaged ramen or we like Lotus Foods GF Ramen Noodles
1 tablespoon cornstarch
1/3 cup tamari (or regular soy sauce if you don’t need GF)
1 tablespoon sesame oil
2 tablespoons honey
1 head bok choy (or another green veggie), chopped
3-4 green onions, chopped
½ cup cilantro, chopped

Thaw the shrimp if needed.  Heat 1 tablespoon olive oil over medium heat and add the shrimp, flipping once, until cooked and no longer grey, about 4-5 minutes.

While the shrimp is cooking, cook ramen noodles as the package instructs, usually about 3-4 minutes.

While the noodles and shrimp are cooking, combine the cornstarch, tamari or soy sauce, sesame oil, and honey and mix well.

Remove the shrimp and noodles from their pans (draining the noodles) and set them aside in two separate bowls.

In the same pan you cooked the shrimp, add the additional tablespoon of olive oil.  Saute the green onion and bok choy until softened, about 2-3 minutes.  

Reduce the heat to low and add the noodles and the sauce (shake or stir one more time before adding to the pan).  Stir and saute for 1-2 minutes, or until the sauce and thickened a bit and the ingredients are well combined.

Divide noodles between bowls, then top with cooked shrimp and chopped cilantro.

Serves 4.