Stir Fried Shrimp, Cabbage & Ramen NoodlesThursday, January 30, 2014
It's not often that I'm ready to post the same night that I cooked a dish, but this one came together so quickly and easily that it's worth jumping on! Stir fried meals are one of my favorite ways to get dinner on the table, especially when I have leftover veggies to use up. Because of that, I always have noodles, rice, Asian condiments and sauces in my pantry for that random occasion. For tonight's dinner, I had a ton of leftover cabbage, some frozen shrimp I'd picked up on sale, and the usual onions, garlic and ginger. I didn't have any other veggies on hand like carrots or peppers, so I thought it would be a good time to try out a package of organic ramen noodles that I was ecstatic to find at my favorite grocery store, Wegmans. I haven't had the fake stuff in several years, mostly because those MSG-laden seasoning packets give me terrible headaches.Well let me just tell you, "Japanese wheat noodles" are a whole lot tastier than whatever is in those crunchy instant noodles we've all succumbed to in hard times. So although I might be a little late jumping on the authentic ramen noodles craze that's taken over major cities, this dish was worth my wait. The sauce was light but flavorful. Peanut noodles tend to feel a little heavy to me, so I added just enough peanut butter to bring in the flavor without overwhelming the other seasonings. And who doesn't love Sriracha? Feel free to make this one as mild or as spicy as you'd like...the beauty of doing stir fry dishes at home is that they are completely up to your tastes and imagination!
6 oz. organic dried ramen noodles (good substitutes would be organic Soba or Lo Mein noodles)
3 cups chicken stock
4 tbsp soy sauce
4 tbsp peanut oil
1 sweet onion, sliced
2 tbsp + 2 tsp minced ginger
3 cloves fresh garlic, sliced
1 tsp red pepper flakes, or to taste
1/2 head green cabbage, shredded
2 tbsp peanut butter
2 tbsp Sriracha, or to taste
1 tbsp coconut palm sugar (or brown sugar)
2 tsp sesame oil
2 tsp seasoned rice wine vinegar
1/3 c. chopped cilantro
1 lime, plus additional for garnish
Kosher salt, to taste
Cracked black pepper, to taste
Servings: 2 - 4
Prep Time: 15 min
Cook Time: 20 min
Equipment Needed: Wok or deep skillet, small skillet, medium to large pot
One of the most important things to do for stir fry dishes is to get your prep work done so that everything is ready to cook - otherwise known as "mise en place." I started by slicing my onions, cabbage and garlic, and mincing ginger. I'm one of those weirdos who actually finds prep work to be relaxing! It's my quiet time to think and finalize the details of the dish I'm cooking.
While the onions are cooking, you can get your chicken stock heated. This is what the ramen noodles will cook in later. I added the remaining 2 tbsp of soy sauce to the stock to get max flavor in those noodles.
Meanwhile, in your other skillet, you'll be cooking the shrimp. Time that so that the shrimp gets going around the same time as the noodles cooking. Heat the remaining tbsp of peanut oil over medium high heat and add the shrimp.
Serve hot with a couple extra lime wedges for garnish. Enjoy!