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
Scale
- 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.
