Kung Pao Style Shrimp with Ramen
Kung Pao Style Shrimp with Ramen Recipe
Ramen Noodle Soups are inexpensive and they cook quickly (in about 10 minutes), but seasoning mixes are loaded sodium and stale, dehydrated ingredients.
This Kung Pao Style Shrimp with Ramen Recipe uses seared shrimp, red bell pepper, and chopped peanuts add richness to Ramen noodles.
The sauce for the Kung Pao Style Shrimp with Ramen seems a bit brothy when finished, but the liquid will be quickly absorbed by the noodles.
SEAR HALF OF SHRIMP
Heat 1 tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Transfer to clean bowl.
SEAR REMAINING SHRIMP
Add 1 more tablespoon of oil to skillet and return to high heat until just smoking. Sear remaining shrimp.
SAUTE PEPPER AND PEANUTS
Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add bell pepper and peanuts and cook until pepper is softened, 2 to 3 minutes. Transfer to bowl with shrimp.
Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute. Stir in shrimp, peppers, and peanuts. Sprinkle with scallions before serving.
Kung Pao Style Shrimp with Ramen Recipe Ingredients
3 1/2 cups low-sodium chicken broth
4 (3-ounce) packages ramen noodles
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
4 scallions, sliced thin