Yes it’s true, a lot of folks lived on ramen to get through college — and you may not ever want to see it again! But, if you upscale it a bit, add some crunch, some healthy stuff, it can become a quick, delicious, easy comfort meal, fit for even a chef. We LOVE this at our house on cold evenings! This recipe is made with shrimp and ham, of course you could use leftover chicken, adding that in at the very end just to heat through. Or scallops (cook like the shrimp), or thinly sliced beef…. OR, you could make it entirely vegetarian and add a poached egg on top. See, you can make it your own, and use what is in your fridge. Other add-ins might include:
- bean sprouts
- thinly slice jalapeno pepper
- water chestnuts
- Asian chilis
Ramen Noodle Bowl
A delicious and healthy upscale take on a college staple.
- 2 teaspoons vegetable oil
- 1 clove garlic minced or sliced very thin
- ½ stalk celery cut thin on the bias
- 1 tablespoon red yellow or orange bell pepper, cut into small dice
- 1 small carrot cut in julienne slices, or on the bias
- 1 package ramen noodles my favorite is Oriental flavor
- ½ cup broccoli florets or cauliflower
- 1 slice cooked ham cut into strips
- 3-4 large shrimp shelled & deveined
- ½ teaspoon sesame oil
- 1 green onion sliced on the bias
- Black sesame seeds
- Hot pepper sauce to taste
- Soy sauce to taste
In a large saucepan or wok, heat oil over medium high heat. Add the garlic, celery and bell pepper; stir-fry for about 1 ½ minutes, until vegetables just begin to soften. Add the carrot. Break up the noodles in the ramen package and add to the pan, with enough water to just cover. Sprinkle in the seasoning packet. When noodles begin to break up, add the broccoli, the ham and the shrimp. Cook just until the broccoli is bright green and the shrimp are pink and ‘C’ shaped. Ladle into a large bowl.
Garnish with a drizzle of sesame oil, green onions and black sesame seeds. Season to taste with hot pepper sauce and soy sauce. Serve hot!