Recipe of Favorite Mike's Spicy Thai Shrimp Ramen Noodles

Mike's Spicy Thai Shrimp Ramen Noodles. Place your boiled noodles and flavor packets with green onions in a bowl. Mix well with chopsticks and seal noodles up tightly. In a bowl, combine sriracha, honey, soy sauce, and season with salt & pepper and red chili flakes to taste.

Cook a few minutes until shrimps are cooked through. "Literally the best instant ramen I've ever had. I'm a huge ramen and pho person. I even make it myself when I have the time to.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's spicy thai shrimp ramen noodles. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Mike's Spicy Thai Shrimp Ramen Noodles is one of the most well liked of recent trending foods on earth. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. Mike's Spicy Thai Shrimp Ramen Noodles is something that I have loved my entire life. They are fine and they look fantastic.

Place your boiled noodles and flavor packets with green onions in a bowl. Mix well with chopsticks and seal noodles up tightly. In a bowl, combine sriracha, honey, soy sauce, and season with salt & pepper and red chili flakes to taste.

To begin with this particular recipe, we must first prepare a few components. You can have mike's spicy thai shrimp ramen noodles using 26 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Spicy Thai Shrimp Ramen Noodles:

1. {Prepare 2 lbs of Shrimp [pre-steamed - de-veined - de-shelled].
2. {Make ready 2 tbsp of Thai Chilies [small chop or 1/2 tbsp red pepper flakes].
3. {Take 1/4 Cup of Thai Basil [chopped - packed - no substitutions - it makes the dish].
4. {Take 1/3 Cup of Red Or White Onions [sliced thin - i use both].
5. {Make ready 1/2 Cup of Fresh Cabbage [sliced thin].
6. {Make ready 1/4 Cup of Green Onions [1" angle chop].
7. {Get 1/2 Cup of Fresh Bean Sprouts [left whole].
8. {Take 1/3 Cup of Fresh Jalapeños [round slice].
9. {Make ready 1 tbsp of Fresh Ginger [minced].
10. {Take 1/4 Cup of Diakon Radishes [thin sliced].
11. {Take 1 Cup of Fresh Snap Peas [left whole].
12. {Make ready 1/4 Cup of Water Chestnuts [chopped].
13. {Get 1/4 Cup of Fresh Carrots [thin sliced or shaved].
14. {Make ready 1/2 Cup of Fresh Mushrooms [sliced].
15. {Get 1/4 Cup of Fresh Eggplant [chopped - optional].
16. {Get 2 (14 oz) of Cans Low Sodium Vegetable Or Seafood Broth/Stock.
17. {Prepare 2 tbsp of Quality Fish Sauce.
18. {Make ready 1/4 tsp of Chinese 5 Spice [heaping].
19. {Make ready 2 (3 oz) of Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles].
20. {Get 2 1/2 tbsp of Garlic Siracha Sauce.
21. {Make ready 2 tbsp of Hoisin Sauce.
22. {Take 1 tbsp of Soy Sauce.
23. {Get to taste of Fresh Black Pepper.
24. {Prepare 1 tbsp of Sesame Oil & 1 tbsp Wok Oil.
25. {Take dash of Sesame Seeds [garnish].
26. {Get of as needed Fresh Lime Wedges [for serving].

This is the BEST instant ramen I have ever tried. The broth is delicious, rich, porky, a little sweet, and spicy. The noodles always come out perfectly tender and delicious. I lt's the only instant ramen I drink the.

Instructions to make Mike's Spicy Thai Shrimp Ramen Noodles:

1. Slice, chop and seperate your more dense vegetables from your softer vegetables. Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight..
2. Bring your broth, Chinese 5 Spice and sliced green onions a boil. Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it..
3. Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating..
4. Add your noodles to the boiling pot. Boil for exactly 3 minutes..
5. Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be..
6. Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly. Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes..
7. Seal tightly..
8. Add sesame and wok oil to a heated pan or Wok..
9. Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly..
10. Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry..
11. Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired..
12. 2 lbs pre-steamed, pre-shucked, de-veined shrimp..
13. Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles. Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil. Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!.
14. These last 2 photos are of a dry, pan seared Thai noodle dishes..
15. .

Chewy instant ramen noodles are cooked in a sweet soy sauce, and tossed with sautéed shrimp, snap peas, garlic, and plenty of savory shiitake mushrooms. Toss together ramen, shrimp, bell pepper, carrot, celery, and vinaigrette in a bowl. Top servings with peanuts, mint, and black pepper. In a small bowl, whisk together soy sauce, peanut butter, vegetable oil, sesame oil, honey, brown sugar and red chili paste; set aside. Lightly oil a baking sheet or coat with nonstick spray.

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