Ramen Shrimp Pouch

READY IN: 30mins
Recipe by Sandi (From CA)

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.

Top Review by mama smurf

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.

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