Shrimp and Ramen Noodle Stir-Fry

When you need a last minute dinner idea, consider this stir-fry recipe that combines shrimp, ramen noodles, vegetables, and traditional Asian sauces in one scrumptious meal.

11 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 5 mins
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Shrimp and Ramen Noodle Stir-Fry
ounces fresh or frozen peeled and deveined cooked shrimp or tub-style firm tofu, drained and cubed
3 ounces packages shrimp- or mushroom-flavored ramen noodles
teaspoons toasted sesame oil or cooking oil
tablespoon cooking oil
medium red or yellow sweet pepper, cut into thin strips
cup fresh pea pods, strings and tips removed, or 1/2 of a 6-ounce package frozen pea pods, thawed
cups chopped bok choy
cup sliced green onions (4)
cup bottled hoisin or stir-fry sauce
cup orange juice
teaspoon crushed red pepper (optional)
teaspoons sesame seeds, toasted
  1. Thaw shrimp, if frozen, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a 3-quart saucepan cook noodles with seasoning packet according to package directions. Drain noodles. Return noodles to pan and toss with toasted sesame oil. Snip through noodles several times with kitchen scissors. Set aside.
  2. Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet pepper strips; cook and stir for 2 minutes. Add pea pods and bok choy; cook and stir for 2 minutes. Add shrimp or tofu, green onions, hoisin sauce, orange juice, and crushed pepper, if using; cook and stir for 1 minute more.
  3. To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds. Makes 4 servings.
Nutrition Facts (Shrimp and Ramen Noodle Stir-Fry)
    Per serving:
  • 406 kcal cal.,
  • 17 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 130 mg chol.,
  • 1233 mg sodium,
  • 41 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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