Coconut Curry Shrimp Ramen |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I purchased 4 packets of Machuran ramen noodles last week, 2 chicken and 2 beef. I had seen on all these ways to doctor up instant ramen and wanted to try my hand at it (and at only $1.00 for 4 packets, why not! Read more !). My first attempt was this one, a Thai inspired with shrimp and coconut. It was DELICIOUS and looked fancy ! Can't wait to try the beef next... stay tuned :-) Ingredients:
1/2 lb. wild shrimp, peeled and deviened |
1 tbsp. peanut oil |
sea salt and curry powder, to taste |
a few splashes soy sauce |
juice of one fresh lime |
1/4 coconut cream (top layer of coconut milk in can) |
1 green onion, chopped |
a few cilantro leaves, torn |
1 packet chicken flavor machuran ramen noodles |
sriracha sauce & lime slices, for garnish |
Directions:
1. Add peanut oil to saute pan. saute shrimp until halfway done, add lime, soy, coconut cream, curry powder, cilantro and green onions, stir and take off heat.
2. Boil 2 cups water in large saucepan. Add ramen noodles and cook for 2 minutes, until softened. Add flavor packet and stir. Add shrimp mixture to pan and stir. Taste and adjust seasonings if needed. Ladle into bowls and garnich with extra cilantro, scallions, lime slice and sriracha sauce.
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