1 Pack KAMEN Chinese Noodles ( break in half for this recipe & use the other half for next time)
1 1/2 lbs Large Shrimp Peeled & Deveined
6 Cups vegetable stock ( You can substitute for chicken or seafood stock )
2 Cups Water (only needed if the liquid isn't enough... you'll know )
1-2 Tablespoons sriracha ( I like SPICY so I went hard but you decide how G you are)
2 Tablespoons Olive Oil
3 Tablespoons Soy Sauce
1 Tablespoon Fish Sauce
Garlic, minced ( add as much as your heart desires , I used like 8 Cloves )
1 Teaspoon Grated Fresh Ginger
1 1/2 Tablespoons Brown Sugar
3/4 Cup Carrots thinly sliced ( don't work hard , purchase sliced carrots from the store )
1/2 Cup Red Pepper , Sliced
1/2 Cup Orange Pepper
1 Large Sweet Onion , Sliced
1 Cup Shitake Mushrooms
1 Tablespoon Garlic Powder
1 Tablespoon Creole Seasoning
Juice of 1 Lime
In a large mixing bowl , place clean (peeled and deveined) shrimp and squeeze lime juice . Add Garlic Powder & Creole Seasoning.
In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp and sear for 1-2 minutes on each side . Set aside
In a large pot on medium/high heat add 1 tablespoon olive oil. Add carrots, onions , peppers and mushrooms for 2-3 minutes, add garlic and ginger and continue to cook for about a minute or two. (Smell that ?!....it's going to get better ) Add stock , soy sauce , brown sugar , lime juice , fish sauce and sriracha mix until combined. Bring to a rapid bowl then reduce heat to medium and let simmer for 8 minutes .
Taste broth and add additional seasoning if needed ( honestly you won't lol )
Add the dry ramen noodles to the broth and cook for an additional 2-3 minutes.Add shrimp !
Serve in bowls and garnish with chopped cilantro & bean sprouts (optional)
ENJOY AND TAG @flyeatsshow when you're done ... cooking ...not eating lol !!!