quick ramen

During the week, I’m all about quick recipes if my day as exhausted me and lately I haven’t felt doing anything post work day.

I love, love ramen! My pantry is always stocked with asian condiments because I’m obsessed with the flavors and I made this one day randomly and it was a HIT! I used the packet ramen noodles but not the seasoning (because...sodium) and used some shrimp that I had on hand in the freezer. The broth is flavorful and you can interchange what type of protein to use or the veggies. Thinly sliced beef would be great in this or adding carrots to it, too!

Try it below and let me know what you think!

Easy Weeknight Ramen (serves 2)

• 1 pack ramen noodles (any kind because we are just using the noodles. not the seasoning)

• 1/4 lb Shrimp

• 1-2 cups chicken stock

• 1/4 cup oyster sauce

• 1/4 cup low sodium soy sauce

• 2 tablespoons Chili in Garlic Sauce (Sambal)

• 1/2 cup spinach

• 1/2 cup mushrooms

• 1/2 white onion sliced

• 2 garlic cloves

• 1 soft boiled egg

Directions

• The soft boiled egg - bring a sauce pan to a boil and drop in the egg & cover the pot. Let the egg boil for 6 minutes. Immediately take the egg out and submerge it in an ice bath to stop the cooking (just add some ice cubes in a bowl with cold water)

• In a pot on medium heat, combine the chicken stock, soy sauce, chili in garlic sauce & oyster sauce and bring to a gentle simmer.

• Add the ramen noodle pack and cook for 3-5 minutes until the noodles are done.

• Add the shrimp, mushrooms, white onions and spinach. Cook for two minutes. I like to have a little crunch on my veggies so I don’t cook them for too long and this prevents the spinach from getting too wilted.

• Pour into a big bowl and garnish with green onions!

  ENJOY!