Shrimp Ramen Noodles (Easy One-Pot Recipe)
These easy, one-pot Shrimp Ramen Noodles are a flavorful weeknight dinner made with tender shrimp, ramen noodles, and a savory broth infused with garlic, lemongrass, soy sauce, chili garlic sauce, and fresh lime. Everything cooks together in one pan for minimal clean-up. Serve immediately with a soft-boiled egg for an extra creamy, satisfying bowl of homemade ramen!
Equipment
- Braiser or a large skillet
Ingredients
- 4 eggs
- 1 tablespoon butter sub plant-based
- ½ cup yellow onion diced
- 1 tablespoon garlic minced
- 4 cups chicken broth sub seafood stock
- ¼ cup soy sauce sub tamari for gluten-free
- zest of 1 lime
- juice of 1 lime
- 1 teaspoon chili garlic sauce
- 1 teaspoon lemongrass paste
- 3 packages ramen noodles discard the seasoning packet
- 1 pound large raw shrimp 16/20 with shells & tails removed
- 1 pint baby bella mushrooms sliced
Serving Suggestions:
- matchstix carrots
- green onions sliced
Instructions
- Soft Boil Eggs: Bring a pot of water to a boil, carefully add 4 eggs to the hot water with a slotted spoon. Set a timer for 6 minutes and let them boil. While they cook, prepare an ice bath (bowl of cold water and ice). After boiling for 6 minutes, transfer the eggs to the ice bath to cool.
- Sauté: Bring a large, deep skillet or braiser to a medium-high heat. Add 1 tablespoon butter to melt and sauté the diced onion and 1 tablespoon garlic for 1-2 minutes.
- Simmer: Add 4 cups chicken broth, ¼ cup soy sauce, zest of 1 lime, juice of 1 lime, 1 teaspoon chili garlic sauce, and 1 teaspoon lemongrass paste. Mix and let simmer for 10 minutes.
- Noodles: Add the dry ramen noodles (without the seasoning packets). Flip and move them around for 1-2 minutes until the noodles begin to soften and come apart.
- Shrimp + Mushrooms: Once the noodles are slightly soft but not fully cooked, add 1 pound large raw shrimp and sliced mushrooms. Continue simmering (stirring occasionally) until the noodles are tender and the shrimp are pink and C-shaped, approximately 4–5 minutes. Feel free to add splashes of more broth, if needed.
- Serve: Remove the eggs from the ice bath, crack and peel off the shells. Cut them in half and enjoy on top of the shrimp ramen with some matchstix carrots and green onions!
Notes
- Dairy-Free: use a plant-based butter.
- Gluten-Free: swap the soy sauce for tamari or coconut aminos and use gluten-free ramen noodles (cook time may vary).
- Shrimp: highly recommend using large (16/20) shrimp because they have incredible flavor. If you use a smaller or previously cooked shrimp, they will cook much faster. Once they are pink in color and c-shaped (with an internal temperature of 145°F) they are fully cooked.
- Extra Broth: this recipe uses 4 cups of broth. For a more soup-like ramen, add additional broth until you reach your desired consistency. Keep in mind that the noodles continue absorbing broth as they sit.
- Storage: ramen is typically best enjoyed fresh because the noodles will continue to soak up the broth and get a bit soggy. We did keep some in an airtight container in the fridge and after reheating we found they are definitely less saucy (due to the broth being soaked up), but they were still tasty.
Nutrition
Calories: 512kcal | Carbohydrates: 53g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 319mg | Sodium: 3777mg | Potassium: 965mg | Fiber: 3g | Sugar: 6g | Vitamin A: 550IU | Vitamin C: 7mg | Calcium: 150mg | Iron: 5mg
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