Still trying to figure out why hoarders need, cases of paper towels and toilet paper, to ward off the Coronavirus aka Covid-19. Then there are the food hoarders who obviously need Ramen noodles to survive the "Stay Home!" order. I have to thank these hoarders, as they seem to have a craving for the chicken and beef flavored noodles. The shrimp flavored? Plenty of those on the shelf, and I can make some tasty meals with these.
That’s exactly what I did for lunch today; pulled together some things out of the seasoning cabinet, freezer and pantry. As I added them to my Wok, I mentally figured out the amounts and what the combination would taste like. After all my years of cooking and experimentation, I’ve gotten rather good at this method.
Technically, the recipe I made should give six to eight servings. In my home, make that four to six; yeah, it’s that good, and very easy to create.
Stovetop Shrimp Ramen
5 cups water
2 Tbsp. soy sauce
2 Tbsp. sweet chili sauce
3 packages Ramen noodles, shrimp flavor
1 lb. peeled & deveined shrimp (medium size)
1 (10 oz.) package sugar snap peas, thawed
In Wok, or large skillet, high heat, bring water, soy sauce, chili sauce and contains of Ramen seasoning packets to soft boil. Add in Ramen noodles, shrimp and snap peas; stir together and bring back to a boil. Reduce heat to low and let simmer for 10 minutes.
Makes 6-8 servings.