Shrimp and Veggie Noodle Bowl |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is something I just came up with last night after seeing the dire situation of my kitchen cabinets. I am sure other people have done it, but this is my version. THE MEASUREMENTS ARE ESTIMATES, SO FEEL FREE TO USE MORE OR LESS AS YOU LIKE. Ingredients:
2 (8 ounce) packages ramen noodles (any flavor) |
2 cups deveined small cooked shrimp (frozen) |
3 cups frozen stir fry vegetables (stir fry mix) |
1 tablespoon sesame oil (whatever you like) or 1 tablespoon vegetable oil (whatever you like) |
3 tablespoons thai sweet chili sauce |
1 tablespoon soy sauce |
1 tablespoon garlic powder |
black pepper |
Directions:
1. Put ramen noodles in a pot of boiling water to cook.
2. While noodles are cooking, heat the oil in a large skillet and add frozen veggies. If you prefer to use fresh veggies they need to be partially cooked before adding to the skillet.
3. Cover veggies and let them cook for about 5 minutes.
4. Meanwhile drain your noodles but reserve about 1/4 cup of the water, and add the season packets that came with the noodles. Stir well and set aside.
5. Add to the skillet the last 3 ingredients and stir well.
6. Add the shrimp to the skillet.
7. When the shrimp has cooked through dump in the noodles. Be careful not to let the noodles clump together.
8. Stir fry all ingredients until mixed together very well.
9. For extra heat, you can add more sweet chili sauce or red pepper flakes.
10. You may serve in bowls or over rice.
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