Recipe of Homemade Mike's Spicy Thai Shrimp Ramen Noodles

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mike's spicy thai shrimp ramen noodles. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Mike's Spicy Thai Shrimp Ramen Noodles MMOBRIEN ALBUQUERQUE, NEW MEXICO Easy, delicious, spicy, sweet, salty, tummy warming Thailand goodness every time! You can easily make this meal a pan seared noodle dish with little to no broth. Here is how you cook it. Ingredients of Mike's Spicy Thai Shrimp Ramen Noodles.

Mike's Spicy Thai Shrimp Ramen Noodles is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Mike's Spicy Thai Shrimp Ramen Noodles is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have mike's spicy thai shrimp ramen noodles using 26 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Mike's Spicy Thai Shrimp Ramen Noodles:

1. Make ready 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]
2. Take 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
3. Prepare 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]
4. Take 1/3 Cup Red Or White Onions [sliced thin - i use both]
5. Take 1/2 Cup Fresh Cabbage [sliced thin]
6. Take 1/4 Cup Green Onions [1" angle chop]
7. Get 1/2 Cup Fresh Bean Sprouts [left whole]
8. Prepare 1/3 Cup Fresh Jalapeños [round slice]
9. Make ready 1 tbsp Fresh Ginger [minced]
10. Get 1/4 Cup Diakon Radishes [thin sliced]
11. Prepare 1 Cup Fresh Snap Peas [left whole]
12. Take 1/4 Cup Water Chestnuts [chopped]
13. Prepare 1/4 Cup Fresh Carrots [thin sliced or shaved]
14. Take 1/2 Cup Fresh Mushrooms [sliced]
15. Make ready 1/4 Cup Fresh Eggplant [chopped - optional]
16. Get 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock
17. Prepare 2 tbsp Quality Fish Sauce
18. Make ready 1/4 tsp Chinese 5 Spice [heaping]
19. Prepare 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
20. Make ready 2 1/2 tbsp Garlic Siracha Sauce
21. Take 2 tbsp Hoisin Sauce
22. Prepare 1 tbsp Soy Sauce
23. Get to taste Fresh Black Pepper
24. Prepare 1 tbsp Sesame Oil & 1 tbsp Wok Oil
25. Get dash Sesame Seeds [garnish]
26. Make ready as needed Fresh Lime Wedges [for serving]

Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro. In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and cook for another minute until fragrant.

Instructions to make Mike's Spicy Thai Shrimp Ramen Noodles:

1. Slice, chop and seperate your more dense vegetables from your softer vegetables. - - Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight.
2. Bring your broth, Chinese 5 Spice and sliced green onions a boil. - - Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it.
3. Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating.
4. Add your noodles to the boiling pot. Boil for exactly 3 minutes.
5. Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
6. Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly. - - Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
7. Seal tightly.
8. Add sesame and wok oil to a heated pan or Wok.
9. Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
10. Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry.
11. Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
12. 2 lbs pre-steamed, pre-shucked, de-veined shrimp.
13. Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles. - - Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil. - - Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
14. These last 2 photos are of a dry, pan seared Thai noodle dishes.

In a large pot, heat the oil over medium heat. Add garlic, ginger and curry paste and cook for another minute until fragrant. Stir in the broth, coconut milk, and fish sauce. Add the shrimp and rice noodles. Combine the chicken broth, mirin, soy sauce, lime juice, sesame oil, fish sauce and chili paste in a large bowl.

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