Easy Shrimp Ramen

Name: Easy Shrimp Ramen
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia, Japanese
Ingredients: 2 tablespoons canola oil; 1/2 pound sliced baby portobello mushrooms; 1 large carrot, shredded; 4 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 1 carton (32 ounces) chicken broth; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 packages (3 ounces each) ramen noodles (any flavor); 4 green onions, chopped; Chopped fresh cilantro, optional

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

You probably already have many ingredients for this easy shrimp ramen in your pantry. This 30-minute garlic and ginger dish makes for a great weeknight dinner. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

2 tablespoons canola oil
1/2 pound sliced baby portobello mushrooms
1 large carrot, shredded
4 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 carton (32 ounces) chicken broth
1 tablespoon soy sauce
2 teaspoons sesame oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 packages (3 ounces each) ramen noodles (any flavor)
4 green onions, chopped
Chopped fresh cilantro, optional

Directions

In a large saucepan, heat canola oil over medium heat. Add mushrooms and carrot; cook and stir until mushrooms are tender, 6-8 minutes. Stir in garlic and ginger; cook 1 minute longer.
Stir in broth, soy sauce and sesame oil. Bring to a boil. Add shrimp and ramen (discard seasoning packets or save for another use). Simmer until shrimp turn pink and noodles are tender, 4-6 minutes. Garnish with green onions and, if desired, cilantro.

Nutrition Facts

1-1/2 cups: 413 calories, 19g fat (5g saturated fat), 138mg cholesterol, 1394mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 26g protein.