This Shrimp Ramen with Garlic & Ginger sauce didn’t happen during screen time. Usually, when I make dinner, I let the kids watch TV. While I would love for them to play outside or do an “activity” inside while I cook, I usually end up having to intervene or mediate some kind of disagreement or find a child biking sans a helmet. But, now that my kids are on screens all day due to online learning, I’ve felt more guilt letting them watch MORE screens in order for me to peacefully make dinner. So, last night’s dinner prep happened with them around, but here’s why I’m turning on the TV for 30 minutes tonight…
Child: Make sure whatever screen time your child watches is completely appropriate and ENJOYED for your child. What this often means is that my oldest watches something on one screen while my younger two watch a different program. We agree first, watch next.
Content: Honestly, they’re a TON of high-quality shows and games online. Quality trumps quantity. As long as my four-year old is watching PBS kids, and my older boys are inspired from the sweet true stories from the American Ninja Warriors, I’m ok. But, I do have to guide them…otherwise, wise choices might not be made. Check out some of our favorites.
Context: How I interact with the media matters. My oldest son LOVES to share what he is watching/doing And, often my lacadsaslcai response of “cool!” is not enough. Taking a few additional moments to engage with them can make all the difference. It helps us to connect, and my interest in their interests, are meaningful.
Let’s Get Back to the Shrimp Ramen with Garlic and Ginger Sauce
This week’s short-cut ingredient are ramen noodles without the spice packet. I love the texture and flavor of ramen noodles, but the spice packet is a sodium BOMB. So, we’re leaving it out. For veggies, I used cabbage and mushrooms, but you could sub any veggie. Peppers, bok choy, broccoli, sugar or snap peas would work perfectly. For the protein, we used frozen shrimp, but chicken, pork or tofu would also fit.
So, turn on a show that your child likes, is appropriate, and you could manage to watch for 5 minutes yourself. Then turn on the sauté pan, and whip up this easy-ish shrimp ramen with garlic and ginger sauce recipe!
6 c. chopped Napa cabbage (1/2 medium-sized cabbage)
16 oz. mushrooms, sliced (1 package)
1/2 c. vegetable or chicken broth, low-sodium
1 lb. frozen or fresh deveined shrimp, rinsed (we had tail on)
2 packages, 3 oz, ramen noodles
1 jalapeño, sliced
Chopped green onion
Garlic and Ginger Sauce
1/4 c. brown sugar
1/4 c. light soy sauce
3 T. rice wine vinegar
1/4 c. water
2 garlic cloves
1/4 in. slice of fresh ginger
Warm sesame oil over medium heat, and add cabbage and mushrooms. Sauté until lightly wilted. Add broth to deglaze the pan.
While vegetables cook, make sauce. Using an immersion blender or a regular blender, place all sauce ingredients in blender and blend until combined.
Place ramen noodles in a heat resistant bowl. Add boiling water to noodles and let sit (about 4-5 minutes) until you can pull noodles apart.
Add shrimp to the sauté pan with veggies and cook until shrimp turn pink and coil up.
Add sauce and ramen noodles to shrimp and vegetable mixture.
Simmer for ~5 minutes (so not to overcook the shrimp) and serve immediately.
Garnish with jalapeños and onions, for those who like it spicy!
Keywords: shrimp ramen with garlic and ginger sauce
Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons.
If you are interested in working with Jennifer, please visit our contact page.
You Might Also Like
McDaniel’s Bite-Sized Reviews | Butternut Squash Mac and Cheese