You probably already have many ingredients for this easy shrimp ramen in your pantry. This 30-minute garlic and ginger dish makes for a great weeknight dinner.
Ingredients
- 2 tablespoons canola oil
- 1/2 pound sliced baby portobello mushrooms
- 1 large carrot, shredded
- 4 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 carton (32 ounces) chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 2 packages (3 ounces each) ramen noodles (any flavor)
- 4 green onions, chopped
- chopped fresh cilantro, optional
Instruction
- In a large saucepan, heat canola oil over medium heat. Add mushrooms and carrot; cook and stir until mushrooms are tender, 6-8 minutes. Stir in garlic and ginger; cook 1 minute longer.
- Stir in broth, soy sauce and sesame oil. Bring to a boil. Add shrimp and ramen (discard seasoning packets or save for another use). Simmer until shrimp turn pink and noodles are tender, 4-6 minutes. Garnish with g
