Mike's Spicy Thai Shrimp Ramen Noodles
Mike's Spicy Thai Shrimp Ramen Noodles

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, mike's spicy thai shrimp ramen noodles. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mike's Spicy Thai Shrimp Ramen Noodles is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mike's Spicy Thai Shrimp Ramen Noodles is something that I’ve loved my whole life. They’re nice and they look fantastic.

Mike's Craft Ramen Noodles are the best packaged ramens I've ever found, every bit as good as restaurant or home made. I tried the Fried Chicken Flavor for the first time recently and it is perhaps my favorite all all. Check out a few Mike's Mighty Good recipes.

To begin with this recipe, we must first prepare a few components. You can cook mike's spicy thai shrimp ramen noodles using 26 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Spicy Thai Shrimp Ramen Noodles:
  1. Get 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]
  2. Make ready 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
  3. Make ready 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]
  4. Make ready 1/3 Cup Red Or White Onions [sliced thin - i use both]
  5. Take 1/2 Cup Fresh Cabbage [sliced thin]
  6. Take 1/4 Cup Green Onions [1" angle chop]
  7. Get 1/2 Cup Fresh Bean Sprouts [left whole]
  8. Take 1/3 Cup Fresh Jalapeños [round slice]
  9. Make ready 1 tbsp Fresh Ginger [minced]
  10. Get 1/4 Cup Diakon Radishes [thin sliced]
  11. Take 1 Cup Fresh Snap Peas [left whole]
  12. Take 1/4 Cup Water Chestnuts [chopped]
  13. Get 1/4 Cup Fresh Carrots [thin sliced or shaved]
  14. Get 1/2 Cup Fresh Mushrooms [sliced]
  15. Get 1/4 Cup Fresh Eggplant [chopped - optional]
  16. Make ready 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock
  17. Get 2 tbsp Quality Fish Sauce
  18. Take 1/4 tsp Chinese 5 Spice [heaping]
  19. Take 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
  20. Take 2 1/2 tbsp Garlic Siracha Sauce
  21. Make ready 2 tbsp Hoisin Sauce
  22. Take 1 tbsp Soy Sauce
  23. Make ready to taste Fresh Black Pepper
  24. Prepare 1 tbsp Sesame Oil & 1 tbsp Wok Oil
  25. Prepare dash Sesame Seeds [garnish]
  26. Take as needed Fresh Lime Wedges [for serving]

Fall is here and that would mean soup season is here too. As a kid I don't ever remember having Ramen noodles, I think I first had them after I got married. They were just ok for me, but my kids always loved. This spicy stir-fried ramen noodle dish is perfect as a one-dish lunch or as part of a traditional Thai family meal.

Steps to make Mike's Spicy Thai Shrimp Ramen Noodles:
  1. Slice, chop and seperate your more dense vegetables from your softer vegetables. - - Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight.
  2. Bring your broth, Chinese 5 Spice and sliced green onions a boil. - - Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it.
  3. Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating.
  4. Add your noodles to the boiling pot. Boil for exactly 3 minutes.
  5. Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
  6. Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly. - - Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
  7. Seal tightly.
  8. Add sesame and wok oil to a heated pan or Wok.
  9. Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
  10. Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry.
  11. Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
  12. 2 lbs pre-steamed, pre-shucked, de-veined shrimp.
  13. Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles. - - Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil. - - Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
  14. These last 2 photos are of a dry, pan seared Thai noodle dishes.

We use ordinary ramen noodle soup. Unlike our resident Ramen Lord Mike Satinover, who handles all things ramen with a chef-like mindset, I'm approaching this purely as a Scoville aficionado. Instant ramen can pack surprising depth, and JML Instant Noodle Artificial Spicy Hot Beef Flavor is proof. Expect the flavors (and heat) to come in. For these noodles, you start out by taking a bit of red pepper and letting the heat infuse into toasted sesame oil.

So that is going to wrap it up for this exceptional food mike's spicy thai shrimp ramen noodles recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!