Featured Recipe
Spicy Pork Shrimp Ramen
By Kate
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Noodles simmered with spicy pork and shrimp in a savory broth. Adjusted quantities, swapped corn for snap peas and added chili paste for heat. Steps shuffled for efficiency. Cooking times tweaked slightly for optimal texture. Fresh cilantro optional. Four servings.
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Prep:
20 min
Cook:
20 min
Total:
40 min
Serves:
4 servings
ramen
spicy
dinner
seafood
pork
Introduction
Noodles. Pork. Shrimp. Heat. Snap peas instead of corn. Changed quantities down a bit – lighter, fresher. Soup sharp with chili paste. Broth rich but quick. All in 40 minutes. Quick, slightly spicy, easy to pull together. Onion softens first, then broth bubbles and blends with soy and spice. Shrimp barely cook. Pork sizzles with snap peas at the end. Assembly fast. Fresh green onions and cilantro add that pop. Four bowls ready, good for a midweek dinner when you want something filling but not heavy. No fuss, mostly stir and drop. Keep noodles separate till last – no mush. Simple twists but good bite and warmth.
Ingredients
About the ingredients
Reduced noodles slightly to 190 grams to balance proteins and veggies better. Onion same but smaller for gentler sweetness. Used less oil overall, 50 ml for broth base, 20 ml for pork browning. Broth cut to 1.2 litres to concentrate flavors. Soy sauce slightly reduced to keep salt in check. Substituted corn with snap peas to add crunch and freshness instead of sweetness. Added chili paste for heat and depth—optional depending on preference. Protein split maintained: 180 g pork and 12 shrimp as before but slight reduction on pork makes it leaner. Green onions remain for sharpness, coriander optional for herbaceous finish. Oils can be swapped. Broth can be homemade or store-bought.
Method
Technique Tips
Bring water to rolling boil, add ramen, cook just 3-4 minutes until al dente, drain and toss lightly with oil to prevent clumping. Start onions first in half the oil on medium heat; stir till soft but not golden, preserves sweeter edge. Then combine broth, soy sauce, and chili—bring to full boil. Add shrimp last—they cook fast, just till pink, about 1 minute, then remove from heat to avoid rubberiness. Meanwhile, in separate skillet, heat remaining oil high, brown pork effectively in 3-4 minutes. Add snap peas last into pork pan and cook about 2 minutes till thawed and warm, keeping firm texture. Noodles portioned before ladling broth hot over. Final layer pork and snap peas, sprinkle onions and cilantro. Serve hot immediately for best complexity and freshness. Timing key for textures: shrimp gentle, pork crisp, peas crunchy.
Chef's Notes
- 💡 Use fresh ingredients where possible. Fresh shrimp, quality pork. Makes a difference. Noodles should be cooked just right. Al dente. Don't overcook. Drain quickly. Run under cold, stop cooking. Light oil later adds flavor.
- 💡 Broth is key. Use homemade or store-bought. Homemade can enhance depth. Add herbs, spices. Soy sauce balances flavors, watch salt. Adjust broth quantity for taste. Too much broth dilutes. Concentrate flavors.
- 💡 Chili paste optional. Adjust heat to preference. Add more for intensity. If not a fan, leave out. Shrimps cook quickly. Timing is crucial. Too long, rubbery. Pork should be crisp. Firm pork pairs well. Snap peas add crunch.
- 💡 Ladle broth gently to keep noodles separate. Noodles absorb too much if left. Layering styles varies. Pork and peas on top. Green onions add freshness. Cilantro can brighten taste. Optional, but recommended.
- 💡 Prepare all ingredients before cooking. Efficiency is vital. Chop onions, slice green onions, measure out oils. Prepare snap peas. Everything should be ready. Less chaos while cooking. Quick assembly. Enjoy hot for best results.
Kitchen Wisdom
How long does ramen last?
Fresh noodles, eat same day. Cooked noodles can last two days in fridge. Store in airtight container. Broth should be separate. Keeps flavors intact.
Can I freeze leftovers?
Yes, but not ideal. Noodles can get mushy. Broth freezes well. Separate components before freezing. Reheat gently. Adjust seasoning as needed. Fresh flavors matter.
What if my broth is too salty?
Add water or low-sodium broth. Balance flavors, check after adding. Taste testing important. Could use a sweetness element. Like sugar or carrot.
Any alternatives for pork?
Ground turkey works well, if prefer. Chicken is lighter. Tofu for vegetarian option. Texture differs, but flavor adjust with seasonings added. Be creative.
