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    You are in: Home / Recipes / Ramen Shrimp Pouch Recipe
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    Ramen Shrimp Pouch

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    bsneary's Note:

    REAL ramen.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Cut 4 18 inch squares of alluminum foil.
    3. 3
      Divide ramen noodles evenly in center or each of the 4 pieces of aluminum foil. Stack the following ingredients on top of the nodles: mushrooms, shrimp, oinions, 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.
    4. 4
      In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. distribute liquid evenly among pakets. Press fill together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes.
    5. 5
      Serve immediately.

    Ratings & Reviews:

    • on October 22, 2012


      Made for Fall PAC 2012 tag game and it was a wise choice. We had been gone all day and wanted something light and tasty and this was it. I did cut the recipe in half and used chicken broth (that is what I had) and added some minced garlic and snow peas halved. I do think next time I will add a little fresh ginger and a tad bit of brown sugar (DH said he would have liked it a little sweet). Definately a keeper and going into my Favorites of 2012 cookbook for the ease and taste. P.S. you could add any vegie that you had available to help clean out the fringe.

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    Nutritional Facts for Ramen Shrimp Pouch

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.5
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 3.9 g
    Cholesterol 37.8 mg
    Sodium 2516.1 mg
    Total Carbohydrate 32.9 g
    Dietary Fiber 1.8 g
    Sugars 2.5 g
    Protein 11.0 g

    The following items or measurements are not included:

    dried mushrooms

    vegetable broth

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