It’s been a while since I shared any food-related content on my site. It’s also been a while since I prepared anything in the kitchen or checked out a new restaurant. Nonetheless, here we are with a new 30 minute (or less) recipe. Don’t judge the name before you try it *lol* and this is also the cheap version (but bougie, because shrimp). Anyway, everyone knows Ramen Noodles, if you’re in college it’s probably a staple, or if you’re a busy millennial looking for a quick fix. However, I’m here to share one way in which you can take boring old ramen to a full worthwhile meal.
Let’s get into the kitchen!
- After cleaning and seasoning your shrimp;
- Heat pan with olive oil and cook shrimp until slightly pink (be careful, you don’t want to overcook them).
- Take them off the fire then proceed to cook your vegetables in the same pan. I sautéed my carrots first, then added the mushrooms, peppers, onion and garlic.
- After they were slightly tender, I added water and then the ramen noodles. Most recipes on Pinterest called for vegetable stock, but I didn’t have any.
- I let the noodles cook for a bit before adding the shrimp and spinach. If you’d like more of soup, add more water or vegetable stock; if not serve as is.
P.S. I used three packs of ramen noodles in the shrimp flavor. However, I only used one packet of the seasoning mix which comes in the package.
I’m not really a soup eater, so I didn’t mind that most of the water had dried up by the time it was ready to serve. This dish was quick and easy to do and can be used as a weeknight meal; it also has shrimp and vegetables for an added oomph. What I also enjoyed about this meal was that it only took one pan to cook everything in, thus cleanup was minimal!