Prep 15 mins
Cook 15 mins
Courtesy Alton Brown from The Food Network. Special equipment: 4 (18-inch) squares aluminum foil. Recipe has been edited to reflect reviewers comments... the Zaar robot thought 1 quart meant 1/4 cup of vegetable broth and I didn't catch it the first time. I've changed it to the proper 4 cups broth.
- 2 (3 ounce) packages ramen noodles
- 1⁄2 cup dried mushroom, chopped
- 20 large raw shrimp, peeled and deveined
- 1⁄2 cup finely chopped onion
- 1⁄2 cup sliced scallion
- 1⁄2 teaspoon red pepper flakes (optional)
- 1⁄2 teaspoon kosher salt
- 4 cups vegetable broth
- 1⁄2 cup mirin
- 1⁄4 cup soy sauce
- 4 teaspoons sesame oil
- Preheat oven to 400 degrees F.
- Divide ramen noodles evenly in center of each of the four pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
- In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.
Made for our lunch and for the All Aboard the LOVE Train tag game...glad I did. I followed the instructions only using low sodium soy sauce and I left out the salt. I closed the top to the packets and had no problem with the noodles but I also used a little more broth. Very delicious. Thanks for posting.
I omitted the mirin (couldn't find it), but added a 1/2 cup of water so I had the same amount of liquid. Perhaps the mirin would have cut the saltiness, but despite that, DH and I really liked it a lot and definitely will have again soon. I am glad I had used low sodium soy sauce. Next time I will omit the added salt. FYI UPDATE: I realized later that I had used canned veg broth which had over 900 mg of sodium per serving. THERE'S my trouble!
This has alot of potential, and with some adjustments, would work really well. Iused fresh mushrooms, sauteed, and thin-sliced chicken breast. Even after adding 2 tb. more liquid to each pouch, and cooking for ten more minutes, the noodles were still crunchy. I don't know if I did something wrong or if the vent hole should be closed, but I will try this again. Thanks for posting!