Still trying to figure out
why hoarders need, cases of paper towels and toilet paper, to ward off the
Coronavirus aka Covid-19. Then there are
the food hoarders who obviously need Ramen noodles to survive the "Stay
Home!" order. I have to thank these
hoarders, as they seem to have a craving for the chicken and beef flavored
noodles. The shrimp flavored? Plenty of those on the shelf, and I can make
some tasty meals with these.
That’s exactly what I did
for lunch today; pulled together some things out of the seasoning cabinet,
freezer and pantry. As I added them to
my Wok, I mentally figured out the amounts and what the combination would taste
like. After all my years of cooking and
experimentation, I’ve gotten rather good at this method.
Technically, the recipe I
made should give six to eight servings.
In my home, make that four to six; yeah, it’s that good, and very easy to create.
Stovetop Shrimp Ramen
Ingredients:
5 cups water
2 Tbsp. soy sauce
2 Tbsp. sweet chili sauce
3 packages Ramen noodles,
shrimp flavor
1 lb. peeled &
deveined shrimp (medium size)
1 (10 oz.) package sugar
snap peas, thawed
Preparation:
In Wok, or large skillet,
high heat, bring water, soy sauce, chili sauce and contains of Ramen seasoning
packets to soft boil. Add in Ramen
noodles, shrimp and snap peas; stir together and bring back to a boil. Reduce heat to low and let simmer for 10
minutes.
Makes 6-8 servings.
Mary Cokenour
