Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mike's spicy thai shrimp ramen noodles. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Made with Organic Ramen Bar-Style Noodles, Insanely Rich Broth, Simple Ingredients, and Not Too Much Salt. Savor The Good and Fuel Your Inner Foodie. Mike's Craft Ramen Noodles are the best packaged ramens I've ever found, every bit as good as restaurant or home made.. Thai Spicy Instant Noodle Mukbang Challenge The Ramen Rater scarfs down a bowl of spicy Thai instant noodles by MAMA - Oriental Kitchen Shrimp Stir Fried Tomyum Sauce noodle!

Mike's Spicy Thai Shrimp Ramen Noodles is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mike's Spicy Thai Shrimp Ramen Noodles is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have mike's spicy thai shrimp ramen noodles using 26 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Spicy Thai Shrimp Ramen Noodles:

Make ready 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]
Prepare 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
Prepare 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]
Make ready 1/3 Cup Red Or White Onions [sliced thin - i use both]
Prepare 1/2 Cup Fresh Cabbage [sliced thin]
Get 1/4 Cup Green Onions [1" angle chop]
Make ready 1/2 Cup Fresh Bean Sprouts [left whole]
Get 1/3 Cup Fresh Jalapeños [round slice]
Prepare 1 tbsp Fresh Ginger [minced]
Make ready 1/4 Cup Diakon Radishes [thin sliced]
Prepare 1 Cup Fresh Snap Peas [left whole]
Get 1/4 Cup Water Chestnuts [chopped]
Prepare 1/4 Cup Fresh Carrots [thin sliced or shaved]
Make ready 1/2 Cup Fresh Mushrooms [sliced]
Take 1/4 Cup Fresh Eggplant [chopped - optional]
Prepare 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock
Take 2 tbsp Quality Fish Sauce
Make ready 1/4 tsp Chinese 5 Spice [heaping]
Make ready 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
Make ready 2 1/2 tbsp Garlic Siracha Sauce
Take 2 tbsp Hoisin Sauce
Get 1 tbsp Soy Sauce
Take to taste Fresh Black Pepper
Take 1 tbsp Sesame Oil & 1 tbsp Wok Oil
Make ready dash Sesame Seeds [garnish]
Prepare as needed Fresh Lime Wedges [for serving]

These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies and spicy Sriracha! Fall is here and that would mean soup season is here too. As a kid I don't ever remember having Ramen noodles, I think I first had them after I got married. They were just ok for me, but my kids always loved.

Instructions to make Mike's Spicy Thai Shrimp Ramen Noodles:

Slice, chop and seperate your more dense vegetables from your softer vegetables. - - Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight.
Bring your broth, Chinese 5 Spice and sliced green onions a boil. - - Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it.
Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating.
Add your noodles to the boiling pot. Boil for exactly 3 minutes.
Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly. - - Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
Seal tightly.
Add sesame and wok oil to a heated pan or Wok.
Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry.
Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
2 lbs pre-steamed, pre-shucked, de-veined shrimp.
Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles. - - Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil. - - Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
These last 2 photos are of a dry, pan seared Thai noodle dishes.

As a kid I don't ever remember having Ramen noodles, I think I first had them after I got married. They were just ok for me, but my kids always loved. A wide variety of spicy thai noodles options are available to you, such as feature, processing type, and primary ingredient. This spicy Thai vegan ramen is packed with Thai flavours and ramen noodles for a healthy and simple vegan soup recipe that is a crowd pleaser! Some Thai curry pastes will contain shrimp paste in them, so just make sure the one you get doesn't contain shrimp paste.

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