INGREDIENTS
3 packages instant ramen noodles, flavor pack discarded
1 TBSP. vegetable oil
1 lb. shrimp
Kosher salt
Freshly cracked black pepper
1 TBSP. sesame oil
3 garlic cloves, minced
1 tsp. minced ginger
1/2 cup soy sauce
1/4 cup brown sugar
Juice of 1 lime
2 tsp. Sriracha
1 cup vegetable broth
1 large head broccoli, cut into florets
1 red bell pepper, cut into thin slices
2 green onions, thinly sliced
DIRECTIONS
Cook ramen noodles according to package instructions.
Drain and set aside.
Heat vegetable oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper and cook until pink and opaque, about 2 minutes per side.
Reduce heat to medium-low.
Add sesame oil to skillet and stir in garlic and ginger.
Cook until fragrant, about 1 minute.
Add soy sauce, brown sugar, vegetable broth, lime juice and Sriracha.
Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, about 5 minutes.
Add broccoli and bell peppers and cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
Return shrimp to skillet and stir until completely coated in sauce.
Stir in cooked ramen noodles and green onions.
Serve with Sriracha.
