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Quick & Healthy Shrimp Ramen Noodles (30-mins, One Pan!)
This absolutely drool-worthy shrimp and ramen noodle stir-fry comes together in just 30 minutes with simple ingredients and one pan, is there anything better on a weeknight!? The creamy peanut sauce is so good I could drink it, and bagged coleslaw mix (shredded cabbage and carrots) rounds this dish out with the ultimate easy veggie to make this a truly better-than-takeout, balanced meal the whole family will love!
If there’s one thing I’ll always say yes to, it’s a big bowl of saucy noodles – especially when they’re fast, nourishing, and leave behind minimal dishes. This shrimp ramen noodle stir-fry checks all the dietitian dinner boxes: quick, customizable, and insanely satisfying.
And when I say the soy peanut sauce is so good I could drink it?! I’m not lying (it’s very similar to the dressing in my popular Thai-Inspired Crispy Rice Salad, but modified to be cooked). It’s the perfect savoury, slightly sweet mix made with creamy peanut butter, soy sauce, a touch of maple syrup, and do not skip the rice vinegar (trust me, I didn’t include it the first time I tested this recipe and even just the 1 ½ teaspoons takes the sauce from kinda flat to flavor bomb in your mouth!). It thickens slightly as it heats, wrapping the shrimp and veggies in a rich, umami-packed sauce you’re going to crave.
If you’re a sauce girl like me, this one pan shrimp dinner is about to become a regular in your rotation! Plus, this nourishing meal was created with the same balanced approach I use in all my easy weeknight dinner recipes so that it’ll actually keep you full, energized, and genuinely satisfied.
Steal my hacks to get this shrimp ramen bowl on the table quick!
Frozen raw & peeled shrimp is the move: Shrimp is one of my favorite quick and easy proteins (with the peanut sauce, it gives this dish around 30 grams of protein per serving!). I buy the frozen bags of raw shrimp, so I can just pull them out of the freezer whenever I need them! I also buy the raw ones, because they just cook up more plump and juicy. I find the pre-cooked shrimp can dry out. And lastly, save yourself time and buy the ones that are already peeled!
With just a quick rinse under cool water, they’re ready to go and cook up in like 5 minutes.
Use bagged coleslaw mix for an instant nutrition-packed veg! This is one of my go to kitchen hacks, it’s just shredded cabbage and carrots so you can pretty much sub it for any recipe that calls for cabbage and save yourself the pain of slicing it up and likely ending up with half a head of cabbage going bad in your crisper. Just open the bag and dump and you’ve just added fiber, and cell-protecting antioxidants to each bite!
Cook the ramen noodles right in the same pan! You know I love to simplify and save dishes wherever I can so in this dish, the noodles get cooked right in the same pan as everything else. Just make sure to drain any excess water once they’ve finished cooking so you don’t water down the sauce.
And also, I love baked ramen noodles for this dish! Ok this isn’t so much of a time saver (although they do cook up in under 5 minutes), but if you’re looking for an alternative to traditional ramen noodles which are typically fried, I love using baked ramen noodles for this dish! That said, both will totally work so don’t stress too much if you’ve got the other kind on hand!
Let’s Make This Saucy Shrimp Ramen Together
I loooove these noodles finished off with a drizzle of chili crisp but it’s an easy ingredient to leave out if you’ve got kiddos that aren’t fond of spice!
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Quick Shrimp and Ramen Noodle Stir-Fry with Creamy Soy Peanut Sauce (30 minutes!)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Mains
- Method: Stove Top
- Cuisine: Thai Inspired
- Diet: Diabetic
Description
This absolutely drool-worthy shrimp and ramen noodle stir-fry comes together in just 30 minutes with simple ingredients and one pan, is there anything better on a weeknight!? The creamy peanut sauce is so good I could drink it, and bagged coleslaw mix (shredded cabbage and carrots) rounds this dish out with the ultimate easy veggie to make this a truly better-than-takeout, balanced meal the whole family will love!
Ingredients
- ⅓ cup natural peanut butter
- 2 Tbsp hot water
- ⅓ cup soy sauce
- 1 Tbsp + 1 tsp maple syrup
- ½ cup chicken or vegetable stock
- 1½ tsp rice vinegar
- 3 cloves garlic, finely grated or minced, divided
- 2 Tbsp sesame oil, divided
- 1 lb raw shrimp, peeled and deveined
- 180g ramen noodles (about 3 pieces, I use air dried noodles)
- 3 cups water
- 5 cups bagged coleslaw mix
For Serving
- Lime wedges
- Cilantro, roughly chopped
- Salted roasted peanuts, roughly chopped
- Chili crisp (optional but highly recommended)
Instructions
- Add the peanut butter and hot water to a medium bowl or large jar and whisk to combine and thin out the peanut butter. Add the soy sauce, maple syrup, stock, rice vinegar, and 1 clove of the garlic and whisk until smooth. Set aside.
- Heat 1 Tbsp of the sesame oil in a large frying pan over medium-high heat. Add 2 cloves of garlic (about 1 tsp) and saute until fragrant, about 1 minute. Add the shrimp in a single layer, season generously with salt and pepper, and cook for about 2 minutes per side, until just opaque. Transfer to a plate and set aside, including scraping up any brown bits from the bottom of the pan.
- Remove the pan from the heat and add the ramen noodles and water to the same pan. Turn the heat to high and bring the water to a boil. Cook for 3–4 minutes, stirring occasionally, until the noodles begin to soften and separate. Once al dente, drain any excess water and return the pan to the heat. Add remaining tablespoon of oil and toss to coat the noodles to prevent them from sticking. Add the coleslaw mix and cook for another 1–2 minutes, until it begins to soften.
- Add the shrimp back to the pan and pour in the peanut sauce. Toss to coat everything evenly, stirring frequently until heated through. The sauce will loosen as it heats, then thicken slightly as it coats everything. If the mixture becomes too thick, add a splash of water or stock to loosen.
- Serve with fresh lime wedges and top with chopped cilantro, peanuts and chili crisp, if using.
Notes
Swap shrimp for chicken, coconut crusted tofu, or edamame.
This is stupid amounts of good. I tripled the recipe and went all out for our lunches this week. I used GF ramen noodles (from Costco) and Bragg’s instead of soy as my husband is celiac. I also cooked some small broccoli pieces in the left over shrimp liquid… divine. While getting everything ready I marinated a couple blocks of tofu in Bragg’s, sesame oil, rice vinegar and garlic powder. Chopped them into cubes, pan fried on high, and added them to the dish to boost the protein. Bravo, Lindsay – you have done it AGAIN!
Best comment ever! haha I’m so glad you loved it so much Jill! I bet those were some tasty leftovers this week. Thanks so much for sharing the mods you made too, I love seeing how you’re making the recipe your own. I hope you enjoy for many more meals to come!
This looks great and easy! What are some heart healthier brands of ramen noodles ?
Hi Liz! I usually use the T&T brand which are air dried instead of fried (that’s what I used in this recipe!). Rooster is another bran. I’d love to hear what you think if you try this one out!