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Asian Shrimp Noodle Bowls

Asian Shrimp Noodle Bowls
Serves 4
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  1. 1 pkg Lotus Foods Organic Millet and Brown Rice Ramen, cooked to package directions, drained and rinsed
  2. 1 pkg bean sprouts, rinsed
  3. 1 lb shrimp, peeled and deveined
  4. 1 tsp sea salt
  5. 1 tsp red pepper flakes
  6. 2 tbsp The Fresh Market Safflower Oil
  7. 2 shallots minced
  8. 2 tbsp ginger, peeled and minced
  9. ⅓ c Casillero del Diablo Sauvignon Blanc
  10. 1 box The Fresh Market Vegetable Stock
  11. 6 scallions sliced diagonally
  12. ¾ cup fresh cilantro, roughly chopped
  13. 1 cup peanuts, chopped (optional)
  1. Divide cooked Lotus Foods Ramen between 4 bowls. Top each bowl evenly with bean sprouts. Heat a deep skillet over medium high heat for 2 minutes. Add oil and swirl to coat. While skillet heats, season shrimp evenly with sea salt and red pepper flakes. Stir fry shallots and ginger until translucent and fragrant, about 3 minutes. Add seasoned shrimp to pan and stir fry for 1 minute. Remove pan from heat and add the wine. Bring to simmer and let reduce for 1 minute. Add vegetable stock and return to simmer. Cook for 3-5 minutes until the shrimp are pink and cooked through. Ladle the shrimp mixture into each of the noodle bowls evenly. Top each bowl with scallions, cilantro, and peanuts (if using). Serve immediately.
  1. Enjoy with Casillero del Diablo Sauvignon Blanc!
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