Turn those instant ramen noodles into a delicious 30-minute Homemade Ramen dinner by adding flavorful, garlicky shrimp and broccoli to the mix!
Easy And Quick Homemade Ramen
I’m excited to share with you a fast and fuss-free recipe that’ll transport your taste buds straight to Asia: Homemade Ramen with Shrimp! It’s all about keeping things simple, quick, and utterly delicious here, and this dish is no exception.
Busy schedules and demanding kids can often make cooking feel like a chore. But I believe delicious meals shouldn’t require hours of labor. This ramen dish, enhanced with flavorful garlic shrimp and nutritious broccoli, was born out of that very notion. It’s the perfect go-to recipe when juggling work, kids, the kitchen, and everything in between.
Elevating Ramen Noodles: A Twist on a Classic Packaged Comfort Food
A humble bowl of ramen noodles has always held a special place in my heart. My college days were filled with jazzed-up bowls of ramen mixed with grilled chicken and frozen veggies. So, naturally, this evolved into a more “sophisticated” version: Shrimp and Broccoli with Ramen!
Ingredients For This Recipe
- Onion & Garlic
- Broccoli Florets
- Ramen Noodles, discard the seasoning
- Vegetable Broth
How To Make Homemade Ramen
- Our star ingredient here is our garlic shrimp. Quick to prepare and full of flavor, they elevate this dish to new heights. Just a sauté in a generous amount of garlic, olive oil, and a touch of butter, and these little gems are good to go!
- We’ll then turn our attention to the veggies and noodles. Sauté onions and broccoli until they are tender. Crumble up ramen noodles to join the veggie party, add a splash of vegetable broth, and reintroduce our deliciously prepared shrimp to the mix.
- In just 5 minutes, you’ll have a satisfying, belly-warming dish that’ll have you going back for seconds.
What To Put In Homemade Ramen Noodles
Toppings for ramen noodles are one of my fave things, you guys. It started back in college. I would legit grill some chicken or steak, slice it up, and toss it with 3-minute ramen noodles + frozen stir-fry veggies. The best idea, eV.er. Here are some more ideas and tips for your best homemade ramen!
- Protein: Add in other proteins like diced chicken, beef, tofu, or even a soft-boiled egg to give your ramen a hearty boost.
- Veggies: Toss in various vegetables like spinach, bell peppers, mushrooms, or corn to add flavor.
- Spice It Up: Add heat with chili oil, sriracha, or crushed red pepper flakes for a spicy twist.
- Umami Boost: Add a spoonful of miso paste or a dash of fish sauce to give your broth a deep, umami flavor.
- Aromatics: Garlic adds a lovely flavor to the shrimp, but don’t stop there. You can add ginger, scallions, or lemongrass to the broth for more depth of flavor.
- Gourmet Garnishes: Top your ramen with sliced green onions, sesame seeds, or a sprinkle of furikake (a Japanese seasoning blend) for added texture and taste.
- Keep cooked ramen in a sealed container, and it’ll stay fresh in the fridge for up to 3 days, or you can freeze it for up to 3 months. It reheats nicely from frozen, too!
BOOM! I hope you’ll love it as much as we do!
More Noodles Recipes
Homemade Ramen with Shrimp
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- salt and fresh ground black pepper, to taste
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 2 cups broccoli florets
- salt and fresh ground black pepper, to taste
- 2 packages (3 ounces, each) ramen noodles, broken up (discard flavor packet)
- 2 cups low sodium vegetable broth
- chopped fresh parsley, for garnish
- Add olive oil and garlic in a large nonstick skillet over medium heat; cook for 1 minute or until fragrant.
- Add shrimp and season with salt and pepper; cook for 1 minute on each side.
- Increase heat to medium-high and add butter; cook until butter is melted and shrimp is pink with browned edges.
- Transfer the shrimp to a platter and set aside. Do not wide down the skillet.
- Return the skillet to the burner and add 2 tablespoons olive oil; cook over medium-high heat until hot.
- Add onions and broccoli; season with salt and pepper and cook for 5 minutes, or until tender.
- Add broken noodles and vegetable broth to the skillet; mix in previously prepared shrimp and bring mixture to a boil.
- Cook and stir for about 4 to 5 minutes, or until noodles are tender and most of the liquid is absorbed.
- Remove from heat and let stand couple minutes.
- Garnish with parsley and serve.
- Protein: I used shrimp for this recipe, but you can also include cooked chicken, beef, tofu, or a soft-boiled egg for extra heartiness.
- Veggies: Add spinach, peppers, mushrooms, or corn for more variety.
- Spice It Up: Use chili oil, sriracha, or pepper flakes for heat.
- Umami: Miso paste, soy sauce, or fish sauce deepens the flavor of the broth.
- Aromatics: Enhance flavor with ginger, scallions, or lemongrass.
- Garnish: Green onions, sesame seeds, or furikake add finishing touches.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.