Dragon Shrimp Noodles

This recipe is easy to prepare with a handfull of ingredient that cook quickly. The end result is a spicy, sweet, salty flavor with a great bite of shrimp in satisfying ramen noodles.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 9

Total Time 19

Servings

Calories 627kcal

Author Toni Dash

Ingredients

4 packages gluten-free Ramen Noodles* or 2 packages of traditional gluten Ramen *if the gluten-free variety is the same size as traditional ramen, 2 packages may be used instead of 4
2 tablespoons Vegetable Oil
1 pound Raw, peeled, deveined Frozen Shrimp (51-60 count) thawed per package instructions
2 tablespoons chopped fresh Garlic
1 1/2 tablespoons peeled, chopped Ginger
1 cup Shredded Carrots
1/2 large Red Onion peeled, sliced into 1/8-inch thick slices; slice layers separated
Garnish: lime wedges and torn cilantro

Ingredients for the Sauce:

2 tablespoons Sriracha
1/4 cup Tamari (gluten-free) or soy sauce (gluten)
1/4 cup Brown Sugar
1 tablespoon Rice Vinegar

Instructions

Prepare the ramen noodles per package instructions. Do not use a flavor packet if included.
While the ramen is cooking, prep the vegetables and combine the ingredients for the sauce; stir to combine fully.
While the cooked ramen noodles are draining, heat the oil over medium-high heat in a large wok or skillet. Add the ginger and garlic and cook for 2 minutes to soften.
Add the carrots and onions to the skillet. Saute just until the onion begins to soften; 1-2 minutes. Remove from the skillet onto a plate or bowl.
Add the shrimp to the skillet and saute, picking up any browned bits from the vegetable sauteeing. NOTE: additional oil may be added if needed. Cook until the shrimp become opaque and pink or white (depends on variety used). 3-4 minutes.
Add the vegetables back to the skillet and stir/toss to combine. Pour in the sauce and stir to combine. Add in the ramen and toss to fully combine. Serve hot with suggested garnishes.

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