Ingredients:
- 3 packs ramen, seasoning packet discarded
- 1 1/2 lbs med-large shrimp peeled and deveined
- 6 cups chicken, vegetable or seafood stock
- 2 Tbsp. olive oil
- 1-2 Tbsp. sriracha
- 3 Tbsp. soy sauce
- 3 cloves garlic minced
- 1 tsp. grated fresh ginger
- 1 1/2 Tbsp. brown sugar
- 2 cups shredded green cabbage
- 1/2 cup onion thinly sliced
- juice of 1 lime
- Cilantro
Directions:
- In a skillet on medium, heat add 1 tablespoon olive oil.
- Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside.
- In a large pot on medium-high heat, add 1 tablespoon olive oil. Add onions and cabbage, cook for 2-3 minutes, add garlic and ginger and cook for another minute.
- Add stock, soy sauce, brown sugar, lime juice, and sriracha; mix until combined. Bring to a rapid boil and then reduce heat to medium and let simmer for 8 minutes.
- Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
