Today I was rearranging the kitchen cabinets when I came across my dusty neglected wok. Honestly, I’d forgotten I had it and I cannot for the life of me tell you why. I love my wok and I love noodles. I need to fry up some noodles in my wok and get them in my belly now! How about a quick and tasty bowl of red chili shrimp tossed with Chinese noodles (a.k.a. ramen). Ramen Noodles, not just for college anymore.
Cook the Noodles:
Bring 3 quarts of water to a boil in a large pan. Add 1 (8 ounces) package of Chinese noodles and cook for 3 minutes Rinse under cold water and drain. Set aside.
Prepare the Shrimp:
Peel and devein 1-pound large shrimp. Season with salt and place in a small bowl. Add 1/2 teaspoon red pepper flakes, 1 tablespoon vegetable oil, and 1- 2 tablespoons soy sauce; toss to coat.
Heat 2 tablespoon sesame oil in a medium wok. Add the shrimp to the pan. Sauté for 3 – 5 minutes or until the shrimp is pink.
Work the Wok:
Stir in 1 cup sliced celery and 3 sliced green onions. I like to slice the onion diagonally it just looks better in the dish.
In a small bowl whisk 2 tablespoons cornstarch, 2 tablespoons brown sugar, 1/8 teaspoon ginger, 1 clove minced garlic, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1/4 cup water, and 3/4 cup vegetable broth until well blended. Pour into the wok and stir. Sauté for 2 – 3 minutes, or until the vegetables are tender.
Add the noodles and toss to combine.
What’s your favorite cuisine? Have you ever tried making it at home? You might be surprised at how easy, delicious, and healthy it is when you can control the salt, sugar, and adjust spices to your tastes. The Asian inspired dish is perfect for busy weeknights. Ready and on the table in 20 minutes. Warm, satisfying, and tasty!– Ella💙
- 1 package (8 ounces) Chinese noodles
- 1 pound large shrimp, peeled and deveined
- Salt, to taste
- 1/2 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce + 1 tablespoon
- 2 tablespoon sesame oil
- 1 cup celery, sliced
- 3 green onions, sliced diagonally
- 1 - 2 tablespoons cornstarch
- 2 tablespoons brown sugar, packed
- 1/8 teaspoon ground ginger
- 1 clove garlic, minced
- 2 tablespoons rice vinegar
- 1/4 cup water
- 3/4 cup vegetable broth
Cook the noodles according to package directions, drain, and set aside.
In a small bowl mix red pepper flakes, oil, and 1- 2 tablespoons soy sauce. Season the shrimp with salt. Add to the bowl and mix.
Heat the oil in a medium wok. Add the chili seasoned shrimp. Sauté for 3 - 5 minutes or until the shrimp is pink.
Add the celery and green onion; toss to combine.
In a small bowl whisk the cornstarch, brown sugar, ginger, garlic soy sauce, vinegar, water, and broth until well blended. Pour into the wok and stir. Sauté for 2 – 3 minutes, or until the vegetables are tender.
Add the noodles tossing to combine.