Using Whole Foods Korean BBQ Sauce and Lotus Foods Ramen Noodles
If you’ve read any of my other recipes, you know by now, I often find myself throwing together quick and easy meals using things I already have laying around the house. That is exactly what happened when I made this Shrimp and Ramen Stir Fry . Lucky of me, these culinary experiments come out good more often than they do bad. Give this Shrimp and Ramen Stir Fry a try and let me know what you think.
-The Gluten-Free Gal’s Guide
- 1/2 lb. Shrimp
- 1/4 cup Broccoli (chopped)
- 1/4 cup Bell Pepper (chopped)
- 1 1/2 tbsp. Whole Foods Korean BBQ Sauce
- 1 tbsp. Olive Oil (you can use any type of oil you prefer)
- 1 tbsp. Scallions (chopped)
- 1 tsp. Sesame Seeds
- 1 Lotus Foods Millet and Brown Rice Ramen Cake
- 1 tsp. Rice Vinegar (make sure you’re using a gluten-free brand!)
- 1 tsp. Gluten-Free Soy Sauce (you can substitute Tamari)
- Peel and clean the shrimp and add to a large bowl.
- Chop the Peppers, Broccoli, and Scallions and add to the shrimp.
- Add the Korean BBQ Sauce, Oil, and Sesame Seeds to the bowl, and stir so that everything is mixed through.
- Pour the entire contents of the bowl into a plastic bag, place in the refrigerator, and allow to marinate for at least 30 minutes.
- When ready to cook the meal, remove the bag of shrimp and vegetables from the refrigerator.
- Heat a wok or deep frying pan on medium heat. You can add a little extra oil to the pan for cooking, but do not need to. Pour the contents of the bag into your wok/frying pan, and cook until the shrimp turn pink. Once cooked, remove from the wok/frying pan, and set aside.
- Prepare the ramen following the instructions on the packaging.
- Once the ramen is cooked, add to the wok/frying pan you used for the shrimp. Add the Rice Vinegar and Soy Sauce to the ramen, and mix. Top with previously cooked shrimp and vegetables, and allow to fry for 5 minutes, stirring so it does not burn or become overcooked in areas.
- Let cool, serve, and enjoy!