Ingredients
Scale
- ½ cup low-sodium soy sauce (or tamari to make gluten-free)
- 2 Tbsp. sriracha or Gochujang (Korean paste)
- 2 Tablespoons honey
- 2 Tablespoons rice wine vinegar
- 4 Tablespoons avocado oil, divided
- 8 ounces shiitake, removed and caps sliced
- 2 cups fresh snow peas
- 1 medium red bell pepper, thinly sliced
- 1–1.5 pounds frozen medium shrimp, peeled and deveined
- ½ cup water
- 4 garlic cloves, minced
- 1 (14-ounce) pack kimchi
- 2 teaspoons fresh ginger, grated
- 10 ounces (or 4 individual packs) ramen-style noodles
- 2 Tablespoons green onions, sliced, for garnish
Instructions
- Prepare sauce by mixing soy sauce, sriracha or Gochujang, honey, rice wine vinegar and 2 Tablespoons of avocado oil in a small mixing bowl. Set aside.
- Heat 1 Tbsp. avocado oil in large skillet or wok over medium-high heat. Add mushrooms and cook over medium-high heat until mushrooms have released water and are starting to brown, about 4 minutes. Using tongs, remove mushrooms and place on large plate to keep warm.
- Add snow peas and red bell pepper to pan and cook for about 3 minutes or until vegetables are still crisp. Add frozen shrimp, remaining 1 Tablespoon avocado oil, water, garlic, kimchi and ginger; turn to high and bring to a simmer. Turn back down to medium-high heat and cook for 3 more minutes or until shrimp is cooked through and opaque in color. Remove and place on plate or in dish with mushrooms.
- Put soy-sriracha sauce in pan and add noodles. Bring to a boil and reduce to a simmer, cooking for about 30 seconds. Using tongs, pull noodles apart and flip over. Repeat until noodles are soft, about 2-3 minutes. Add shrimp and vegetables back to skillet; toss to combine. Divide into 4 bowls and top with green onions, if desired.
Notes
Recommended utensils: Small mixing bowl, whisk or fork, skillet pan or wok, tongs, plate
- Cuisine: Shrimp