Our sister, Theresa (a/k/a OGG Munny B) has two amazing kids, both in college. This dish is a special shout out to the kids and a nod to our own days in college when Ramen was, well, just Ramen….Enjoy….
Not Your College Kids’ Ramen
My new ‘creasian’ of the week. All ingredients are organic and low sodium. The only cheat is the addition of the ramen noodles at the end. This is a quick meal (30 minutes or less, including prep time) and uses one pan.
1 pound fresh shrimp, peeled and deveined
1 cup red peppers, seeded and chopped
2 cups mushrooms, (I used 1/3 oyster and 1/3 white enoki and 1/3 brown enoki which came pre-packed together in the organic section at Raley’s), cleaned and inedible root bits removed
1-2 seeded, diced jalapeños
3 diced garlic cloves
1/2 cup chopped basil leaves
2 T olive oil
1 T sesame oil
1 t rice wine vinegar
2 T low sodium soy sauce
4 ounces low sodium chicken broth
1 package plain ramen noodles, crushed (ditch the high-sodium seasoning packet!)
Sautéed the garlic for one minute in the oils, add red and jalapeño peppers and sauté until soft. Add the mushrooms, sauté another 3-4 minutes. Add the basil, vinegar and shrimp and sauté another minute, then add the broth and finally the crushed ramen noodles.
Cover with a tight fitting lid and cook on medium heat a few more minutes, until shrimp is pink and noodles are al dente. Remove from heat and uncover after another minute.