Firecracker Shrimp with Organic Ramen

Cooking Time:  10 minutes
Clean-Up:  Pot, skillet, and tongs

Yea - this took only ten minutes.  Hard to believe but if you plan for it, you can pull it off.  Granted, this was a kit from fresh & easy but, it is easy enough to re-create without the kit and a bit of work flow management.  

Cook You Little Yummies!

All you will need is some raw peeled (deveined) shrimp (I don't use jumbo for stir-frys - it is a shrimp to veggie ratio thing). Place in a skillet (or wok - if you have one) that has about 2-3 tablespoons hot oil (which, for me is olive oil). Heat for 5 minutes (make sure all sides are pink). While these are cooking off, get a pot of water going to a boil.  After five minutes you will want to throw in the veggies and start the ramen.  For the veggies I used the water chestnuts, red bell peppers, snow peas, and onions but; you can use just about any veggie you want.

Not Your College Ramen

The ramen tonight was a substitution for the plain-jane rice that I would normally use for a stir-fry.  This isn't the ramen that you are thinking of (plastic packet - crappy powered chicken season, etc)...this is real live, organic Chinese style wheat noodles. These are not the egg noodles that we normally cook in this country.  They will not take as long to cook and can overcook really easy.  That said, pull them after three minutes and let them drain.  By the time you have laid these out dump your sauce into the pan. Any sauce will do (sweet and sour or stir-fry for example) but don't use too much and don't let it scorch in the hot pan with the veggies.  You will only need to cook the shrimp, veggies and sauce a couple of minutes. Set it on the bed of ramen and enjoy. Ten easy minutes - well thirteen if you factor in the dishes you will do...

Ten Minutes to This!