Shrimp and Veggie Ramen

This post may contain affiliate sales links. Please read my disclosure policy.

IMG_0243I posted this picture of my ramen on Instagram the other day and who knew you all LOVE your ramen! I wasn’t going to post this recipe originally because hello, it’s RAMEN but you all kinda-sorta freaked out. So, I snapped a few pics and here she blows. I’m not sure if I’m the only one who doctors up ramen noodles to make a super fast dinner, but it’s a good thing to do and a GREAT way to add some nutrients to an otherwise unhealthy bowl of noodles.

Did I mention this recipe was done in UNDER 20 minutes? YEAH, supah fast!IMG_0247Quick poll:

How do you pronounce ramen?

Raw-men

or

Ray-men?

Answer in the comments below. I used to say it one way and now say it another. And my husband makes fun of both. He’s an odd duck, that Gordie-boy.
IMG_0251ANYWAYS.

The first thing you do to make this recipe is make a tasty broth to float your shrimpies and veggies in. I used the seasoning packets that come with the ramen noodles and add in some smashed garlic, lemongrass and sesame oil. Pretty simple, but makes a tasty base.

Then I poached the shrimp gently in said broth for 1-2 minutes. DON’T overcook the shrimp!! Please and thank you. Remove those, then add in the broccoli and noodles. Another 3 minutes or so and it’s all done! Ladle it up, add on the cooked shrimp and any other veggies you want. Just make sure your vegetables are cut really thin so the hot broth water will soften them out slightly. I used a mandoline slicer {like this one} to get mine REALLY thin, but using a knife will get the job done too.

Overall, a tasty dinner that my whole family devoured! Hope you guys enjoy!

Have a great weekend!

Shrimp and Veggie Ramen

If your family loves ramen, dress it up with this shrimp and veggie ramen. It's a tasty dinner your family will devour!

servings 2 servings
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins

Ingredients

  • 9 oz Oriental flavor Ramen noodles three 3 oz packages
  • 6 cups water
  • 2 pieces lemongrass optional
  • 1 clove garlic smashed
  • 1 1/2 teaspoons sesame oil
  • 1/2 lb fresh large shrimp peeled and deveined
  • 1 cup small broccoli florets

any other thinly sliced veggies you'd like, such as:

  • green onion
  • sugar snap peas
  • baby carrots
  • cilantro
  • bean sprouts
  • jalapeños

Instructions

  • Open ramen packages and remove seasoning packets.
  • Bring water to boil and stir in seasoning packets, lemongrass, garlic and sesame oil. Boil 3 minutes or until fragrant. Drop shrimp into broth and boil 1-2 minutes or until pink in color. Try not to overcook these!! Remove shrimp. Also remove lemon grass and garlic. Discard.
  • Place broccoli and noodles into broth and cook until al dente, 2 minutes or so. Be sure to stir as these noodles cook to break them apart. Ladle soup and noodles into bowls. Top with shrimp and any desired veggies. Serve immediately.

Nutrition

Calories: 715kcal | Carbohydrates: 85g | Protein: 38g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 286mg | Sodium: 3529mg | Potassium: 463mg | Fiber: 4g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 46mg | Calcium: 244mg | Iron: 8mg
Course: Dinner
Cuisine: Asian
Keyword: Shrimp Veggie Ramen
Polaroid photo of granola bars

Never Miss a Recipe!

Join thousands of readers & get easy recipes via email for FREE!

Share a Comment

Your email address will not be published.

Recipe Rating




16 Responses
  1. Karen

    I used Ramen noodles rarely…and when I do, I have to omit the seasoning packet…sodium levels…out the roof. However, that said, the noodles have a place in the kitchen. Great for college kids and those on a severe budget.

  2. Krista S

    What a smart idea! I haven’t had ramen (ray-men!) since elementary school when you would get it and smash it up in eat it raw. I will have to try this.

  3. Alice // Hip Foodie Mom

    Lauren,
    It’s “Raw-men”. Take it from me. This bowl looks absolutely delicious . . I usually just toss the seasoning packets completely because of the sodium content. You can use beef, chicken or veggie broth. . but yeah keeping those fried noodles is what a lot of people do because they are sooo good! Thanks for sharing!

  4. Lauren

    Definitely “rah-men”! I used to eat ramen daily when I was in college because that’s a rite of passage, right? Also, I’m glad to see I wasn’t the only one who ate it raw and crunched up! My mom would always tell me eating it like that was going to make my stomach explode. A little dramatic, Mom?

  5. Vicki H.

    rah-men is how I saw it. I have always added a can of mixed veggies or frozen mixed veggies to any ramen I made. When my daughter was about 5, she had ramen at a friends and told me they didn’t make it right…there were no veggies in it! LOL!

  6. Ashley | Our Full Table

    This would make a great mock pho recipe. I think if you maybe used chicken broth and added spices it may be a little healthier.

  7. Julia

    Love this fresh, light recipe using ramen! I remember eating boring old ramen in college–I would have loved this version instead! 🙂

  8. Aggie

    I have to pick up some rah-men ASAP! So quick & easy, my kids will love it too! Love all the add ins here, looks delicious Lauren!

  9. Meghan @ The Tasty Fork

    Lauren, I love a quick recipe!! Especially one with lots of veggies and lean protein. I pinned this recipe to my Dinner Ideas board and I’ll be sharing on facebook today. Thanks for the easy recipe!!

  10. Kat

    My 11yo loves “Raymond” noodles
    But I cook mine in low sodium chicken broth and leave out the season packet
    And do not add water
    Then add rotisserie chicken from a grocery store and whatev veg ,, corn etc,,,, yummy

  11. Gina

    Loved this recipe! The only thing I would do differently is downsize the recipe (because I’m the only one who will eat it) as it doesn’t taste so great as leftovers. I also added a link to your recipe on my blog: http://tastequests.com/2015/08/shrimp-and-veggie-ramen/

    🙂

“logos”
pumpkin muffins