Add shrimp and ramen (discard seasoning packets or save for another use). Simmer until shrimp turn pink and noodles are ...

In 30 minutes with 1 pan, you can whip up a delicious, balanced meal with plump shrimp, noodles, and tender broccoli, coated in a sweet, spicy, and tangy sauce.

10 ounces non-instant dried ramen noodles (see headnote) ⅓ cup low-sodium soy sauce 2 tablespoons seasoned rice vinegar 2 teaspoons toasted sesame oil, plus more to serve 1 pound cooked, peeled ...

Ramen isn't just for college kids anymore. ... shrimp, tofu, hard boiled eggs and loads of veggies," Overdyk said. For home cooks who want to experiment with ramen, ...

The college student's standby gets a serious upgrade in this tasty stir-fry supper. Using quick-cooking, packaged ramen noodles (minus the seasoning packet) as a base, simply bulk them up with frozen ...

Boil the ramen for 2-3 minutes in salted boiling water, until al dente. Drain. In a large non-stick pan, melt the butter. Add the garlic and cook for one minute over medium heat. Add the shrimp ...

But by nature, such tests don’t exist in food writing, so to make things a little interesting, I opted for the the shrimp ramen ($16.50), which blends shellfish stock into the tonkotsu base.

Unique from Ikuta’s traditional shrimp ramen, the O.C. version uses garlic shrimp and fried kale with a drizzle of sriracha. “It’s one that, once you start sipping, ...

In fact, I learned a new Japanese term, “gotochi ramen,” which means original, regional ramen from that area. If Hawaii had a regional ramen, this is what it might have looked like.