1 lb. peeled & deveined shrimp, medium size
8 oz. ramen noodles
2 shallots, minced
2 cloves of garlic minced
1 lime, zested and juiced
2 green onions, chopped
½ inch of freshly grated ginger
½ inch of freshly grated turmeric
2 tablespoons of sriracha
2 tablespoons of unsalted butter
2 tablespoons of soy sauce
2 tablespoons of Agave
Salt and Pepper to taste
Handful fresh cilantro, chopped
Cook Ramen as directed, I boil the ramen in either veggie or chicken stock water mixture, usually 2 cups of each ratio. If the ramen comes with season packet, do not use it. Reserve 1 cup of the cooking water.
In a small bowl whisk together the lime juice, zest, sriracha, agave, and soy sauce and set aside.
In a large skillet over medium-high heat place butter and melt, reduce heat and add shallots and sauté until soft, next add the garlic, ginger, and turmeric and stir. Now add shrimp, and sauté until shrimp turn pink, about 3 minutes. Remove from heat.
Now add the ¼ cup of the ramen cooking water and stir. Next, add ramen noodles and sauce and toss to coat. If the sauce is a bit dry add a bit more of the ramen cooking water. Now add green onions and cilantro, toss and serve with lime wedges.