Ramen noodles are a classic lazy meal … but they’re not very good for you. So, adapt that old college stand-by for your busy adult life!
If you have the time and skills to make plain-old ramen, you can make Shrimp Veggie Ramen … a healthier, more respectable lazy meal.
Shrimp Veggie Ramen
- ~1½ cups Water
- 1 tbs. Vegetable Oil (I use virgin olive oil)
- 2 pkgs. Ramen Noodles (I prefer “shrimp flavor” for this recipe)
- 1½-2 cups Small Frozen Raw Shrimp*
- 1½-2 cups Frozen Stir-Fry Vegetables*
- Crunchy Wanton Strips (optional)
Makes 4 servings in 10-15 minutes. Use half the ingredients for only 1 or 2 servings. … Or skip measuring the extra ingredients — just toss in a handful of each.
I keep Frozen Shrimp on hand in the freezer. The Small and Extra Small varieties I use are already peeled, de-veined, and tail-off — perfect for adding into recipes. I used to buy cooked shrimp but they sometimes got gummy and overcooked. So now I buy the raw style, which takes maybe a minute more cooking time.
I like Walmart’s Great Value Broccoli Stir-Fry vegetables. I keep them on hand in the freezer to add into recipes like this.
Ramen brands occasionally offer coupons online (check Coupons.com and the brand websites).
- Pour water and vegetable oil into a medium saucepan and bring to a boil.
- Add the ramen noodles to the boiling water (break them up, if you prefer shorter noodles).
- Boil for about 2 minutes, until almost done (soft enough to curl around all the other ingredients).
- Add shrimp, vegetables, and the flavor packs. This will chill the water considerably.
- Return to a boil until the vegetables are done and the shrimp are pink.
SERVE & EAT:
Serve Shrimp Veggie Ramen as a one-dish meal or as a side dish. You could even garnish with some crunchy wanton strips.
Mom prefers to eat hers soup-style with a spoon and fork (left). But I prefer to eat mine noodle-style with chopsticks (right).
Shrimp Veggie Ramen is “okay” for next-day leftovers but the noodles begin breaking down after that. The recipe is so easy — just make a one-meal batch and skip the leftovers.