Pho Cookbook: Simple, delicious and authentic Vietnamese Pho recipes for your family by Linda Nguyen

Author:Linda Nguyen [Nguyen, Linda]
Language: eng
Format: epub
Published: 2018-01-02T23:00:00+00:00

20 minutes Sriracha Shrimp Ramen

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 3-4

Ingredients

● 4 tbsp. sesame oil (divided)

● 1 ½ pounds large shrimp, peeled and deveined

● 3 tbsp. sriracha hot sauce

● 2 tsp dried basil

● ¾ tsp salt

● ¼ tsp black pepper

● 2 small yellow onions, diced

● 2 tbsp. ginger, grated

● 5 cloves of garlic, minced

● 1 small red bell pepper, diced

● 5 cups chicken stock

● 1 tbsp. soy sauce

● 3 cups water

● 3 tbsp. tomato paste

● 1 tsp garlic powder

● 2 tsp onion powder

● 1 tsp celery salt

● 2 tsp rice vinegar

● 3 packets of Ramen noodle

● 2 cups baby spinach, roughly chopped

● 1 tbsp. fresh lemon juice

Directions

Take a large and dry pot and place it on a medium or high flame. In this pot heat some sesame oil. Once the oil has started boiling, add the shrimp without overlapping any of the pieces.

Sprinkle some dried basil, salt and black pepper on top of the shrimp. Cook the shrimp on either side for around 1 minute. Stop cooking once the shrimp turns pink and firm. Transfer the cooked shrimp onto a cutting board.

Now, add the remaining sesame oil. Reduce the flame to a medium and let the oil sizzle.

Once the oil is sizzling, add the sriracha sauce, yellow onions and red bell peppers. Cook for another 4 minutes and stir occasionally. Cook the peppers and onions until they have both softened. After this, add the ginger and garlic and cook until the mixture becomes fragrant.

After this, add the water and chicken stock and keep stirring to combine the mixture well. Increase the flame and allow the soup to start boiling. This should occur in about a minute. Now add the tomato paste, onion powder, garlic powder, soy sauce, rice vinegar and celery salt. Keep stirring to combine all the ingredients and make a consistent mixture. Reduce the heat to medium and let the broth simmer for another 10 minutes.

As the soup is simmering, start chopping the shrimp that has been cooked into small pieces and keep them aside. Cut the baby spinach as well.

Finally, add the Ramen noodles to the broth and cook for around 3 minutes. Remember to stir occasionally. Add the chopped shrimp and spinach and lemon juice and mix the contents well. Once the mixture becomes uniform, take the pan off the heat.

Taste the broth and add any spices that are required. Serve the soup when it is still hot.

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