Garlic ginger shrimp ramen with scallions, green beans, peppers, carrots, hard boiled egg, and bok choy
If by pasta, I mean ramen. And if by ramen, I mean shrimp ramen chock full of veggies.
Ingredients:
- 1lb of uncooked deveined and peeled shrimp (we used 16-20 count)
- 3 long stalks of bok choy
- 1 carrot
- 15 long green beans
- 4 scallions
- Garlic butter (leftover from wings last night)
- 1/4” fresh chopped ginger
- 4 little sweet peppers
- 3 shrimp flavored ramen packets
- 5 cups water
- 1-2 dashes Worcestershire sauce
- 2 eggs
The How To:
- Boil your water in a large stock pot. Set aside flavor packets for later.
- While you’re waiting for your water to boil, julienne your vegetables.
- Once boiling, cook the ramen noodles until al dente, remove with a pasta server into a large bowl, reserving the boiling water, and turning the heat down to medium.
- In a separate small saucepan, place your eggs and add water just so it covers the eggs. Bring to a boil. Remove from heat and put a lid on it so it’s covered for about 9 minutes. Remove and put in an ice bath. Peel and sliced lengthwise.
- Next, add the flavor packets to the boiling water, along with a few dashes of Worcestershire sauce.
- While your broth simmers away nicely, start your shrimp.
- Take 1 T of your leftover garlic butter and put it in a wok. Add the ginger. When nice and hot, sauté your shrimp.
- To plate, add ramen to a bowl, top with broth, 3-4 shrimp, and half a boiled egg.
So, what’s it cost?
- 1lb of uncooked deveined and peeled shrimp (we used 16-20 count): $9.99
- 3 long stalks of bok choy: $.38
- 1 carrot: $.10
- 15 long green beans: $.10
- 4 scallions: $.10
- Garlic butter (leftover from wings last night)
- 1/4” fresh chopped ginger: $.10
- 4 little sweet peppers: $.46
- 3 shrimp flavored ramen packets: $.60
- 5 cups water
- 1-2 dashes Worcestershire sauce
- 2 eggs: $.32
Total cost $12.15, or $4.05/person.