peanutbuttery onion and shrimp ramen noodle goodness
This is probably one of the cheapest and yummiest dishes I’ve ever made. I got the inspiration from Martha, but with lots of enhancements. I already had most of the ingredients in my kitchen (Costco frozen peeled shrimp = best decision ever), Rob just had to grab the ramen noodles. So easy.
- 3 packets ramen noodles (I used oriental flavored)
- 1 large vidalia onion, diced
- 4 cloves of garlic, minced
- 3 green onions, chopped
- 1 big scoop (3 tablespoons) chunky peanut butter (just add to taste)
- 5 – 10 raw shrimp, chopped up (however much you want)
- approx 3 tbsp soy sauce (just add to taste)
- approx 2 tbsp rice wine vinegar (just add to taste)
- sesame oil and pam for cooking
- a sprinkle of sesame seeds
1. Sautee onion and garlic in a sesame oil/PAM mixture (or all sesame, I was just trying to watch the calorie content). I wanted the onions caramelized, so I cooked them for at least 10-15 minutes. Set aside.
2. Saute shrimp in sesame oil/PAM mixture, takes about 2-3 minutes. Set aside.
3. Boil 7-8 cups of water, add ramen noodles and seasoning packets, cook for about 3 minutes until tender.
4. Drain the noodles, reserving 1 cup on the broth
5. In a large bowl, mix together the noodles, broth, peanut butter, soy sauce, vinegar, onion (sauteed and green) and shrimp.
6. Garnish with sesame seeds and enjoy!
Serves 2 (you’d think there would be leftovers, but no, it was too good not to finish)
I think next time I might put a poached egg yolk in the mix and perhaps a squirt of lemon. You could also make this a lot simpler and lose some of the ingredients (like the original recipe), but the extra stuff is totally worth it.
(I also made healthy coconut shrimp, but need to refine the recipe a bit before I share. picture below just for fun.)