Cook up a yummy, savory bowl of spicy ramen in no time with this quick two-step recipe. Even though it’s almost as easy, this ramen isn’t like anything you might have made in your college dorm room, don’t worry.MORE+LESS-
Updated November 27, 2019
3
cups Progresso™ broth (from 32-oz carton)
1/2
lb uncooked deveined peeled large shrimp, tail shells removed
1
package (3 oz) chicken-flavor ramen noodle soup mix (save seasoning packet for another use)
1/2
cup kimchi, thinly sliced
1/2
cup red bell pepper, sliced into thin bite-size strips
4
green onions, sliced on the bias (1/2 cup)
2
teaspoons Sriracha sauce
1
teaspoon finely chopped gingerroot
Hide Images
1
In 4-quart saucepan, heat all ingredients to boiling over high heat. Boil 3 to 4 minutes or until noodles soften and shrimp is pink and fully cooked.
2
Divide mixture between 2 bowls.
Expert Tips
- Kimchi comes in mild and hot varieties. Choose the type that suits your palate for this flavorful dish.
- Frozen shrimp is an easy weeknight protein if you know how to handle it. Look for peeled and deveined shrimp at the grocery store. Thaw in a colander set inside a bowl under cold running water 10 to 15 minutes or until fully thawed. Then pat dry and cook as directed. If you’re looking for more ways to use shrimp outside of this spicy ramen recipe, we have plenty of dinner ideas.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 8g
- 12%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 155mg
- 52%
- Sodium
- 2760mg
- 115%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 6g
- Protein
- 28g
- Vitamin A
- 45%
- 45%
- Vitamin C
- 40%
- 40%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
