Quick and Easy Ramen Noodles
By popular demand, I would like to give you my Quick and Easy Ramen Noodles recipe. Ramen is not a recipe I planned to share, so pardon the lack of pictures in the instructions. I simply was not prepared. I published an Instagram Post about what I was making for my daughter’s school lunches and people responded by asking for the recipe. If you want it, I want to share it. Ramen noodles are super easy, but are full of taste making you feel as if you slaved away for hours. Ramen noodles are also just as good on the second and third day, so like me, you can make this one ahead and eat it for the week.
Many of the ingredients on the list for Ramen noodles can be bought a head of time and stored in the pantry, fridge, and freezer, ready and waiting for when you have a Ramen attack. First the freezer, I buy frozen raw medium shrimp from Aldi. They are $5.99 a bag and are perfect for recipes like this one.
Next, chicken stock. I also buy this at Aldi and keep several boxes of it in the pantry at all times. It comes in handy for many recipes.
Sesame oil I purchase and Kroger or Meijer. If you do not have it, no worries. You can use any oil that holds up to high temperatures. I like the added flavor of the sesame oil, but the recipe is not lost without it. I’ve made it many times using canola oil. I keep minced garlic and ginger in my refrigerator all the times. The garlic is in a jar the ginger is in a squeeze bottle, quick and easy no mincing required by me.
For the noodles, I buy the 3oz packages, they come in a 6 pack for really cheap. Unlike my college years where I would throw the noodles and seasoning packet in water, microwave, and call it dinner; the recipe only calls for the noodles. Discard the seasoning packet full of sodium however you see fit.
Finally our vegetables, I always use sliced white mushrooms and some sort of cabbage. I prefer bok choy, but can not always find it in the store. I have made this recipe with nappa cabbage, green cabbage, red cabbage; use whatever you can find. In the pot pictured, I chopped up brussel sprouts and used them. It was what I had in the house at the time of my daughter’s request for ramen. Necessity is the mother of invention and many of my recipes are influenced by the needs of the moment.
Now the process, start with the pot over medium heat. Add the oil, garlic, ginger, and mushrooms. Saute for 2-3 minutes. Add your cabbage of choice and cook another 2 minutes. Pour in the chicken stock and raise the heat to medium high. Place the square blocks of noodles into the pan and add the uncooked shrimp. Bring to a boil. Reduce heat to low and cook for about 10 minutes. Keep an eye on your pot, as soon as the shrimp is pink and opaque and the noodles are soft, it is time to eat.
That’s it! Nothing fancy or extremely difficult, but in the end you have a delicious meal for lunch or dinner. My sweet 7th grader has been enjoying it all week. Thank you to the inventor of the thermos for those people who do not want to eat sandwiches every day. For those of you who requested this recipe, I hope it does not disappoint. Leave me a comment and let me know what you think of Quick and Easy Ramen Noodles. Happy Cooking!
Quick and Easy Ramendawndbeauchamp78
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp sesame oil
- 32 oz chicken stock
- 2 3 oz packages ramen noodles discard seasoning packet
- 12 oz pealed raw shrimp
- 8 oz mushrooms sliced
- 1-2 cups chopped cabbage - bok choy, nappa cabbage, red cabbage, etc.
- Put large pot on stove over medium heat.
- Add sesame oil, garlic, ginger, and mushrooms to the pan. Saute for 2-3 minutes, stirring frequently.
- Add cabbage to the pan and saute 2 more minutes, stirring frequently.
- Add chicken stock and raise heat to medium high.
- Place ramen noodles into the pot. Add shrimp. Bring to a boil.
- Reduce heat to medium low and simmer for approximately 10 minutes. Until noodles are soft and shrimp is pink and opaque.