3 pkgs ramen, seasoning packet discarded
1 1/2 lbs med-large shrimp peeled and deveined
6 cups chicken, vegetable or seafood stock
2 tablespoons olive oil
1-2 tablespoons sriracha, depending on your heat level
3 tablespoons soy sauce
3 cloves garlic minced
1 teaspoon grated fresh ginger
1 1/2 tablespoons brown sugar
2 cups shredded green cabbage
3/4 cup carrots thinly sliced
3/4 cup sweet peppers thinly sliced
1/2 cup onion thinly sliced
juice of 1 lime
In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside
In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro.
**If you don’t plan on eating this right away make the ramen noodles separately then add them together as served. The noodles soak up the broth and become more soggy if they sit for a long time.