Garlic ginger shrimp ramen

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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: 

  1. Boil your water in a large stock pot. Set aside flavor packets for later.
  2. While you’re waiting for your water to boil, julienne your vegetables. C1051188-BD19-48B9-ABC5-0AC5E319EEC7
  3. 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.
  4. 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.
  5. Next, add the flavor packets to the boiling water, along with a few dashes of Worcestershire sauce.
  6. While your broth simmers away nicely, start your shrimp.
  7. Take 1 T of your leftover garlic butter and put it in a wok. Add the ginger. When nice and hot, sauté your shrimp.
  8. 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.

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