In my early 20’s I was living by myself in an adorable bachelor suite in a trendy downtown neighborhood in Calgary, AB – pretty sure it was haunted but adorable none the less. At this point in my life my priorities were pretty much the opposite of what they are these days and eating a clean, balanced diet was near the bottom of my list. I also hated cooking at this time so my fridge was always bare or stocked with easy to make, pre-packaged meals and ramen noodle cups were a staple.
Oh how times have changed lol. I still love me some Ramen but my tastebuds have matured and my desire to only consume real, wholesome foods has taken a top spot on the ol’ priority list. Try out this homemade shrimp ramen recipe for a twist on one of my classic bachelorette meals. Now I just need to figure out how to make clean versions of PopTarts, Pizza Pockets and Lucky Charms (seriously what was I thinking…eww)
Nutritional value per serving; Calories 230 , Fat 5g , Protein 20g, Carbs 29g
1 Tbsp sesame oil
4 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 carrot, chopped
1/2 cup crimini mushrooms, diced
1 Tbsp tamari
1 tsp Worcestershire
4 cups vegetable broth
2 packages ramen noodles w/o seasoning packet
8 oz cooked shrimp (approx. 12-15)
1/4 cup green onion, diced
Heat oil in a pan over med-high heat. Add in garlic and ginger. Stirring occasionally, cook until fragrant (about 1-2 minutes)
Stir in the carrots, mushrooms, tamari and Worcestershire and then whisk in the broth. Add in the noodles. Bring to a boil for 2 minutes or until noodles become tender. Reduce heat and let simmer for approx. 10 minutes or until carrots and mushrooms have softened.
Add the cooked shrimp and green onion and keep over heat for another 1-2 minutes until shrimp are heated through.
Garnish with additional freshly chopped green onion and serve!