Ramen Shrimp Pouch
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
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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.
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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!
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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!
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California