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.
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.