Start with about 1 lb of shrimp. Mine are straight from the freezer so I just run them under cold water in a colander for a few minutes while I prep my other stuff. Once defrosted, remove the tails and any other parts you might not want to eat (my son and husband and I like the tails, my daughter does not) and cut them into smaller pieces to stretch out the shrimp.
Boil some water and cook some ramen noodles as directed. You can use spaghetti noodles, I'll allow it. Heck, use bow tie noodles, we can still be friends. I won't tell. My MIL uses the seasoning packets out of packets of ramen for random Korean food, and leaves little ziplock baggies of spare ramen in my pantry. So I tend to have extra sitting around. I probably used 1 package worth.
I have this garlic sesame dip mix so I decided to sprinkle about half the packet on the shrimp. I think a good substitute would be actual chopped garlic (maybe 2 cloves) and some sesame seeds/oil, but I'm lazy.
Melt about 2 tbsp of butter in a pan. Add about 1-2 cups of chopped broccoli or some mixed veggies or whatever you like (I had a head of broccoli) and fry it for about 3-5 minutes until cooked enough.
Add the shrimp and cook them only as long as it takes for them to change color. By change color I mean they should go from grey to pinkish-white.
I have Trader Joe's Peanut Sauce but you could use any kind. If you make your own, all the better, I guess! I used a cup of this and let it get all melty in the shrimp pan, then tossed this with the cooked noodles.
For garnish, you could use chopped green onion, peanuts, cilantro, or all of the above. I had cilantro and peanuts so there ya go. I also added a bunch of crushed red pepper because I felt like my nose wasn't runny enough.
Nutritional Information:
2 servings
Calories per serving: 578
Total Fat: 21.2 g
Saturated fat: 9 g
Cholesterol: 155 mg
Sodium: 1698 mg
Potassium: 143.2 mg
Carbs: 91.9 g
Fiber: 2.8 g
Sugars: 8.1 g
Protein: 25.9 g
Vitamin A: 13.8%
Vitamin C: 65.5%
Calcium: 12.8%
Iron: 3.2%
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