Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's spicy thai shrimp ramen noodles. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
The Ramen Rater scarfs down a bowl of spicy Thai instant noodles by MAMA - Oriental Kitchen Shrimp Stir Fried Tomyum Sauce noodle! These Spicy Thai Noodles are a great example 🙂 They are waaaaay too spicy for the family, but perfect for him. These noodles are very simple to make but pack a huge flavor I think making the chili oil puts these over the top!
Mike's Spicy Thai Shrimp Ramen Noodles is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Mike's Spicy Thai Shrimp Ramen Noodles is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have mike's spicy thai shrimp ramen noodles using 26 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Mike's Spicy Thai Shrimp Ramen Noodles:
- Take 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]
- Get 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
- Prepare 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]
- Get 1/3 Cup Red Or White Onions [sliced thin - i use both]
- Take 1/2 Cup Fresh Cabbage [sliced thin]
- Get 1/4 Cup Green Onions [1" angle chop]
- Prepare 1/2 Cup Fresh Bean Sprouts [left whole]
- Take 1/3 Cup Fresh Jalapeños [round slice]
- Prepare 1 tbsp Fresh Ginger [minced]
- Make ready 1/4 Cup Diakon Radishes [thin sliced]
- Make ready 1 Cup Fresh Snap Peas [left whole]
- Take 1/4 Cup Water Chestnuts [chopped]
- Prepare 1/4 Cup Fresh Carrots [thin sliced or shaved]
- Take 1/2 Cup Fresh Mushrooms [sliced]
- Get 1/4 Cup Fresh Eggplant [chopped - optional]
- Prepare 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock
- Prepare 2 tbsp Quality Fish Sauce
- Make ready 1/4 tsp Chinese 5 Spice [heaping]
- Prepare 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
- Take 2 1/2 tbsp Garlic Siracha Sauce
- Make ready 2 tbsp Hoisin Sauce
- Get 1 tbsp Soy Sauce
- Take to taste Fresh Black Pepper
- Get 1 tbsp Sesame Oil & 1 tbsp Wok Oil
- Prepare dash Sesame Seeds [garnish]
- Take as needed Fresh Lime Wedges [for serving]
While noodles are standing, place shredded carrots, bell peppers, peanut butter, and crushed red pepper in a serving. Unlike our resident Ramen Lord Mike Satinover, who handles all things ramen with a chef-like mindset, I'm approaching this purely as a Scoville aficionado. Instant ramen can pack surprising depth, and JML Instant Noodle Artificial Spicy Hot Beef Flavor is proof. Expect the flavors (and heat) to come in.
Steps to make Mike's Spicy Thai Shrimp Ramen Noodles:
- Slice, chop and seperate your more dense vegetables from your softer vegetables. - - Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight.
- Bring your broth, Chinese 5 Spice and sliced green onions a boil. - - Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it.
- Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating.
- Add your noodles to the boiling pot. Boil for exactly 3 minutes.
- Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
- Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly. - - Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
- Seal tightly.
- Add sesame and wok oil to a heated pan or Wok.
- Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
- Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry.
- Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
- 2 lbs pre-steamed, pre-shucked, de-veined shrimp.
- Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles. - - Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil. - - Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
- These last 2 photos are of a dry, pan seared Thai noodle dishes.
Spicy Indonesian Pork SoupPork. onion, ground coriander, green onions, boneless pork chops, red. Either way, this is coming together in just. Thai Shrimp Noodle Soup - quick and easy Thai noodles made with ramen. Loaded with shrimp, mushrooms, herbs, tomatoes and It's filling and satisfying. Imagine springy ramen in a hot, spicy, creamy, sour, and savory Tom Yum soup, with succulent shrimp, plus mushrooms and tomatoes.
So that is going to wrap it up with this exceptional food mike's spicy thai shrimp ramen noodles recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
