This is a simple recipe and one that I love to prepare at my home in Florida where the gulf shrimp is so incredibly fresh and delicious. Adding a little pickled ginger, soy and chili garlic paste to the stir fry gives it wonderful flavor. I have found a delicious Ramen Seasoning that I order from Jacobsen’s Salt Company in Oregon. If you can’t find it or don’t have it, season your shrimp with a little salt, pepper and garlic powder. I have also been using a smoky dry pepper called “ urfa pepper”. You can order it on line bit adds such great heat and a bit of a smoky flavor. You can sprinkle on just about anything.
- 2 packages favorite ramen noodles
- 10 large shrimp, peeled and deveined
- 1 egg ( semi soft boiled or hard boiled)
- 1 bunch scallions, thinly sliced including most of green parts
- 3 cloves garlic, minced
- 3 cups snow peas
- 1 cup thinly sliced mini bell peppers
- 1 cup shredded carrots
- 1 tablespoon minced pickled ginger
- 3 tablespoons canola oil
- 2 teaspoons Jacobsen’s Ramen Seasoning
- 2 teaspoons chili garlic paste (more or less to taste)
- 1 tablespoon soy sauce
- Sprinkle of urfa pepper (optional)
- Sprouts, optional garnish
Pat the cleaned shrimp with paper towel to remove any excess moisture. Season with ramen seasoning or salt, pepper and garlic powder. In a large skillet, heat 2 tablespoon of oil on medium-high heat and sear shrimp for about 3 minutes/side until cooked through. Transfer to a plate cover and keep warm.
Add an additional tablespoon of oil to the pan and add all but a small handful of the scallions, along with garlic, bell pepper, carrots and snow peas to pan. Sauté for about 2 minutes stirring frequently just until tender. Add soy, chili garlic paste and pickled ginger. Remove from heat.
Prepare ramen according to package directions. For your egg, place the egg in cold water in a small saucepan. Set the burner on high and the timer on 10 minutes (for a jammy egg) and 12 minutes for hard boiled. Place in ice bath immediately after it’s cooked. Peel and slice in half.
Assemble your dish with noodles in a large bowl, add 5 shrimp to each bowl and divide the stir fry between the two servings along with the half egg. Sprinkle with urfa and sprouts if using and the remainder of the fresh scallions. Serve immediately. Enjoy!
Thanks so much Dorothy! Easy and delicious!