RAMEN SHRIMP AND VEGETABLES
Bring the fabulous flavors of Asia to your dinner table with this tasty noodle featuring shrimp and vegetables - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
- Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
- Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1/2, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 1 g
THAI RAMEN SHRIMP AND VEGGIES
Look for the stir-fry vegetables in the produce section of the grocery store.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink. Remove shrimp from skillet; keep warm.
- In same skillet, heat coconut milk and water to boiling. Break up noodles from soup mix into coconut milk mixture; stir until slightly softened. Stir in vegetables. Heat to boiling. Reduce heat to medium and cook uncovered 4 to 6 minutes, stirring occasionally, until vegetables are almost crisp-tender.
- Stir in seasoning packet from soup mix and peanut sauce. Cook, stirring frequently, about 3 minutes or until hot. Stir in cilantro and lime peel; stir in shrimp. Sprinkle with pepper flakes. Garnish with peanuts.
Nutrition Facts : Calories 550, Carbohydrate 35 g, Cholesterol 160 mg, Fat 6 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 10 g, TransFat 1 1/2 g
SHRIMP AND VEGETABLE PAD THAI
Steps:
- Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside.
- In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
- Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
- Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds.
- Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired.
RAMEN SHRIMP POUCH
Alton Brown's recipe for ramen noodles, shrimp, and veggies cooked in a neat little pouch. If you don't have time to devein shrimp, just buy them pre-shelled and deveined. Mirin is a sweet rice-wine used in Japanese cooking. It is similar to sake , but with a lower alcohol content and a high sugar content. Substitutes: I suppose sugar or corn syrup mixed with vinegar (preferably rice vinegar) or sake or sherry. Look up Weber's "Substitute Japanese Hon-Mirin" here on recipezaar!
Provided by minnie chef
Categories One Dish Meal
Time 30m
Yield 4 pouches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
- In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes. Serve immediately.
Nutrition Facts : Calories 307.9, Fat 12.5, SaturatedFat 4, Cholesterol 53.2, Sodium 1952.8, Carbohydrate 34.1, Fiber 0.8, Sugar 1.9, Protein 13.5
More about "thai ramen shrimp and veggies recipes"
THAI CHICKEN RAMEN (SO EASY!) - COOKING CLASSY
From cookingclassy.com
TURN RAMEN INTO A FULL MEAL WITH THIS SHRIMP, EGGS, VEGGIE …
From garlicdelight.com
15 INCREDIBLE SHRIMP RAMEN RECIPES TO TRY
From gloriousrecipes.com
5/5 (5)Total Time 1 minCategory Other SeafoodCalories 198 per serving
10 RAMEN NOODLE RECIPES - CHOPSTICK CHRONICLES
From chopstickchronicles.com
WHOLESALE INSTANT NOODLES THAI HOTPOT SHRIMP 81G
From alibaba.com
SHRIMP AND VEGGIE RAMEN – MIRACLE NOODLE
From miraclenoodle.com
THAI RAMEN SHRIMP AND VEGGIES CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
THAI SHRIMP RAMEN | RECIPE | THAI SHRIMP, SHRIMP RAMEN, FOOD
From pinterest.ca
RED CURRY SHRIMP AND VEGETABLES | THAI KITCHEN
From mccormick.com
10 BEST THAI RAMEN NOODLES RECIPES | YUMMLY
From yummly.com
THAI RAMEN SHRIMP AND VEGGIES | RECIPE | SHRIMP RAMEN, VEGGIES, …
From pinterest.com
SPICY SHRIMP RAMEN WITH PEANUT BUTTER - THAI RED CURRY
From emilyfabulous.com
THAI RAMEN SHRIMP AND VEGGIES RECIPE - FOOD.COM
From food.com
THAI RAMEN SHRIMP AND VEGGIES | RECIPE | RAMEN RECIPES EASY, …
From pinterest.com
THAI SHRIMP RAMEN – MIKE'S MIGHTY GOOD
From mikesmightygood.com
10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES
From yummly.com
CURRIED THAI COCONUT RAMEN WITH SHRIMP - THE HEALTHY …
From thehealthymaven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love