Description
This Shrimp with Ramen Recipe is a flavorful and satisfying dish featuring tender shrimp, fresh vegetables, and perfectly cooked ramen noodles tossed in a rich, savory sauce made with soy sauce, hoisin, ginger, and a touch of spice. It’s an easy stovetop meal ready in just 30 minutes, perfect for a quick weeknight dinner that feels special yet simple.
Ingredients
Scale
Sauce:
- ¼ cup regular soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon oyster sauce
- 1 teaspoon sriracha
- ¼ teaspoon white ground pepper
Shrimp and Noodles:
- 9 ounces ramen noodles (do not use the flavor packets)
- 3 tablespoons canola oil, divided into 1 tablespoon and 2 tablespoons
- 1 pound medium shrimp, 51 to 60 size shrimp (peeled, deveined, and tails removed)
Vegetables:
- 1 cup diced red bell pepper
- 1 cup sliced baby portabella mushrooms
- 1 cup broccoli florets, broken into small bite-sized pieces
- ½ cup diced yellow onion
- 2 tablespoons sliced scallions, green onions (optional garnish)
- 2 teaspoons toasted sesame seeds (optional garnish)
Instructions
- Prepare the Sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, seasoned rice wine vinegar, granulated sugar, minced garlic, grated ginger, oyster sauce, sriracha, and white ground pepper. Set this flavorful sauce aside to infuse its taste while you prepare the rest of the dish.
- Cook the Noodles: Fill a 3 to 4-quart saucepot with 8 cups of water and bring it to a boil over medium-high heat. Add the ramen noodles (without flavor packets) and cook for 2 to 3 minutes, just until they start to soften. Quickly drain and rinse the noodles under cool water to halt the cooking process and prevent them from becoming mushy. Set aside.
- Cook the Shrimp: Heat 1 tablespoon of canola oil in a large 10 to 12-inch skillet over medium-high heat. Add the peeled and deveined shrimp to the hot skillet and cook for 3 to 4 minutes, or until the shrimp turn pink and opaque. Avoid overcooking to keep them tender. Transfer the shrimp to a plate and set aside.
- Sauté the Vegetables: Add the remaining 2 tablespoons of canola oil to the same skillet. Add the diced red bell pepper, sliced mushrooms, broccoli florets, and diced yellow onion. Cook the vegetables for 5 to 6 minutes, stirring occasionally, until they become tender but still crisp and vibrant in color.
- Combine and Toss: Reduce the heat to medium and add the cooked shrimp, noodles, and prepared sauce into the skillet with the vegetables. Using tongs, toss everything together to coat well with the sauce and combine evenly. Cook for an additional 1 to 2 minutes to heat through and meld flavors.
- Serve and Garnish: Transfer the shrimp and ramen mixture onto a large serving dish. Garnish with optional sliced scallions and toasted sesame seeds for added freshness and a subtle nutty crunch. Serve immediately for best flavor and texture.
Notes
- Dark soy sauce is thicker and has a deeper, richer flavor than regular soy sauce. You can omit it and use all regular soy sauce, but the sauce won’t be as complex in flavor.
- Do not overcook the shrimp to avoid toughness; cook just until they are pink and opaque.
- Rinse cooked noodles with cool water to stop the cooking process and keep them from clumping.
- Feel free to substitute canola oil with other neutral oils like vegetable or peanut oil.
- Adjust sriracha quantity based on your spice preference.
Keywords: shrimp ramen, stir-fry shrimp noodles, Asian shrimp recipe, quick ramen dinner, shrimp and vegetables stir-fry