Ingredients
Scale
- 1 T. sesame oil (can sub olive oil)
- 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
Instructions
- 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!