Ingredients
- 3 packages ramen seasoning packets discarded
- 1 1/2 pounds med-large shrimp peeled and deveined
- 6 cups chicken stock may also use vegetable or seafood stock
- 2 tablespoons olive oil
- 1 - 2 tablespoons sriracha depending on your heat preference
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 1/2 tablespoons brown sugar
- 2 cups shredded green cabbage
- 3/4 cup carrots thinly sliced
- 3/4 cup sweet peppers thinly sliced
- 1/2 cup onion thinly sliced
- Juice of 1 lime
- Cilantro
Instructions
- In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
- In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
- Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.