Chili garlic shrimp noodles
Chewy ramen noodles and juicy shrimp in a spicy, garlicky, slightly sweet sauce, a 20-minute dinner from the pantry and freezer.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 2
- About $4.12 a serving
- 630 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 2 packages ramen noodles, seasoning packets thrown away
- 1 tbsp chili garlic sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 8 oz frozen raw shrimp, thawed, peeled and patted dry
- 4 cloves garlic, minced
- 2 heads baby bok choy, chopped
- 2 green onions, sliced
From your pantry
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp vegetable oil
Each serving has about 630 calories, 34 g protein, 67 g carbs and 24 g fat, and costs about $4.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a pot of water . Cook the noodles for 2 minutes, until just loose, then .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 2 min
Dolly’s tip: Pull them a minute early. They finish cooking in the sauce.the chili garlic sauce, soy sauce, honey, rice vinegar and sesame oil together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Heat the vegetable oil in a large over medium-high heat. Cook the shrimp 1 to 2 minutes per side, until pink and opaque, then move them to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Add the garlic and bok choy and -fry for 2 minutes, until the bok choy .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 2 min
Add the noodles, shrimp and sauce and for 1 minute, until glossy and hot.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 1 min
Scatter the green onions over and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
