Spicy Garlic & Shrimp Ramen Noodle Bowls
Dorm food? No way Jose!! This bowl of ramen noodles has been adultified! Have you ever tasted a big old bowl of flavor wrapped up in some awesome! Get ready…this is where it’s at!! Forget the pricey restaurant fare and make this noodle bowl stat! It is super easy, delicious, and really quite fragrant, which is nice 🙂
I woke up this morning to cloudy, dark skies, and no rain.
I knew the rain would be coming later and was beginning to feel a little stir crazy from being inside all week, so I thought I’d chance a walk around the block….well, the rain didn’t decide to start until I put my son in his stroller and tried to take that walk…of course! I hydroplaned that stroller home through the deep pooling puddles that dared threaten our dry clothes, made it inside to safety, plopped myself down at the kitchen table and thought…what’s for lunch? Spicy noodles sounded pretty darn good on a rainy day.
This will have you staying happily at home, buried under your coziest comforter, watching the rain pour from the skies as you flip through pages and pages of Netflix shows you’ll start and never finish.
These noodles are legit! After they cook in a flavorful chicken broth, they are dumped into a reduction of fragrant ginger, garlic, and vermouth sauce. But wait, that’s not it…THERE’S SHRIMP TOO…and to round things out, there’s some rice wine vinegar, salty fish sauce, spicy chili sauce, and sweet coconut cream swirled in. Oh yeah…and there’s a few big squeezes of lime juice and cilantro to really finish it off!
My poor little camera cannot even capture how truly lovely this bowl of noodles is. It did try though…I promise. Taking food photos when it’s super dark outside is kind of tricky for this amateur photog and I feel like a really stunk it up… But whatever, because this bowl of ramen noodles makes up for it ten fold in the flavor department.
It’s rainin’ noodles! Hallelujah, it’s raining noodles!
The weather in California has been rainy, which is really good because we’ve had the old drought alert in effect for the past couple years. Luckily I’ve been able to stay inside and keep myself all warm and toasty. What better weather to enjoy a spicy bowl of noodles in broth? This noodle bowl did not disappoint!!!
I have seen some posts around Pinterest for ramen noodles bowls and thought I’d try my hand at it…especially since my Mom just dumped off an industrial size box of the stuff after her latest Walmart excursion. I did grow up eating my fair share of Top Ramen…and loved it! It’s so salty and so easy to make….but I wanted to elevate the flavors for adult Heather, so I ditched their prepacked flavor packet. Boy, was I glad I did!!
Adult ramen noodles is the way to go!! Growing up has never tasted so good! Grab your skillets and ingredients and let’s get this show on the road!!! Have you ever gotten a thank you note from your tummy folks?? You will…that’s a guarantee!
- 2 Tbsp Olive Oil
- 2 packages of Ramen Noodles
- 1/2 pound raw shrimp, deveined and peeled (thawed if frozen)
- 4 cups low sodium chicken broth or homemade broth
- 1/2 cup dry white wine or vermouth
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Fish Sauce
- 1 Tsp red curry paste
- 1/4 cup chopped fresh cilantro
- 1/2 cup coconut cream
- 1 Tsp chili sauce
- 1 inch piece of ginger, grated
- 5 cloves of garlic, sliced thin
- 2 scallions, sliced thin
- 2 limes, juiced (or 1/4 cup)
- 2 fresno chilis (seeded if you want), sliced thin (see below tip)
- 1 Tbsp Soy Sauce (optional-more salty broth)
- In a small bowl, whisk together the rice wine vinegar, fish sauce, chili sauce, and coconut cream. Set that aside.
- Place the chicken broth and the ramen noodles in a sauce pan, bring to boil, lower the heat and simmer for 3 minutes or until cooked through. Keep warm on lowest heat setting.
- Heat 2 Tbsp of Olive Oil, the garlic, and the ginger in a skillet over medium low heat for 2-3 minutes until garlic starts to sizzle. Pour in dry white wine or vermouth and simmer for 2-3 minutes to reduce.
- Add broth and noodles to the garlic and ginger and stir to combine. Add shrimp and the coconut cream mixture you have sitting to the side. Bring to a boil and lower to a simmer until shrimp cooks through about 2-3 minutes (see tip below) and mixture reaches your desired temp.
- Off the heat add the lime juice, scallions, fresno chilis, and 1 Tbsp of soy sauce if you want a saltier broth.
- *Shrimp is done when it is lightly pink and curls up.
- *Fresno chilis are hot and sweet. May be too spicy for some with the seeds left inside. To take this to a less spicy level, slice chili lengthwise and remove seeds with a spoon.