Quick Stir-Fried Shrimp with Garlic, Ramen Noodles, and Vegetables

Asians are very familiar with Ramen noodles, also called "mi goi".  The reason for its popularity is simple because Ramen noodles are convenient and inexpensive.  I once felt that Ramen noodles were for homeless people, but the taste is very attractive.  According to advertising markets of Korea, Japan, and Taiwan, we cannot resist wanting a bowl of instant noodles right away. Young people living in universities are very regular customers of Ramen noodles, and I have often been a member of the Ramen club.  However, when I got older, even though Ramen noodles are delicious and handy, this is a food that I find very unhealthy. So, to improve upon the use of instant noodles, I would like to introduce a simple recipe that most of the ingredients young people in college will have on hand that can also change their appetites. This new method of preparing Ramen noodles will achieve good quality tolerance for the body.  In this dish, already-cooked shrimp can be used to save time to prepare. Do not overcook the boiled shrimp, if using.

Ingredients:

2 bags Ramen noodles

8 oz. shrimp, peeled and deveined

1 tbs coconut oil 

Vegetables:

l cup total of the following veggies: green, red, orange, and yellow peppers, julienned

Handful of bean sprouts

2 mushrooms, sliced

Others ingredients:

1/2 cup white onion, sliced

2 garlic cloves, minced

1/4 cup chopped cilantro

Stirfried sauce ingredients:

1/2 cup chicken broth

2 tbs soy sauce

1 tsp salt

2 tsp mirin

2 tsp sweet Thai chilli sauce

1 tsp sugar

Directions:

Cook Ramen noodles as per the the directions on the package; Drain and use 1 tsp coconut oil to mix into the noodles while still hot.

Mix the stirfried sauce ingredients and set aside.

Heat 1 tsp of oil in a wok. Stir in minced garlic until fragrant. Add shrimp in a single layer and cook, without stirring, until beginning to brown (about 1 minute). Stir        until no longer pink. Remove to a bowl.

Add the remaining oil to wok.  Add onions, bell peppers, and mushrooms; Cook the veggies until tender (about 5 minutes).

Add Ramen noodles, garlic-shrimp mixture, and the stir-fried sauce.  Stir gently until all well mixed. Add bean sprouts.

Make a quick stir and add cilantro. Serve.