Ingredients
3 packages instant ramen, flavor pack discarded
1 tbsp. vegetable oil
1 lb. shrimp
kosher salt
Freshly cracked black pepper
1 tbsp. sesame oil
2 garlic cloves, minced
1 tsp. minced ginger
1/2 c. soy sauce
1/4 c. brown sugar
Juice of 1 lime
2 tsp. sriracha
1 c. vegetable broth
1 large head broccoli, cut into florets
1 red bell pepper, cut into thin slices
2 green onions, thinly sliced
Preparation
Step 1Cook ramen noodles according to package instructions. Drain and set aside.Step 2In a large skillet over medium-high heat, heat vegetable oil. Season shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side.Step 3Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, about 1 minute. Add soy sauce, brown sugar, vegetable broth, lime juice and Sriracha. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 5 minutes.Step 4Add broccoli and bell peppers and cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.Step 5Return shrimp to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles and green onions. Serve with Sriracha.
