I can’t stop making this.

I tried it with shrimp and chicken. I loved the shrimp.

One pound of cooked shrimp cut into one inch pieces

One teaspoon sesame oil

One teaspoon hot oil sesame oil

4 cloves minced garlic

2 pieces of ginger 1/4 inch thick

One tablespoon soy sauce

4 cups chicken broth

1/3 cup of heavy cream

Ramen

2 packages of chicken ramen with the broth packages

2 cups cooked carrots

One cup of peas

Two cups baby spinach

Garlic Sauce

One tablespoon unsalted butter

3 cloves minced garlic

1/3 cup heavy cream

1/4 teaspoon salt

Garnish

One cup sugar snap peas

3 diced scallions

Cook the ramen according to the package directions.

Strain the noodles but SAVE the broth

Set aside

Make the garlic sauce

Melt the butter and cook the garlic till soft

Add the cream and salt and set aside

Make the broth

Saute the garlic in the sesame oil till soft

Add the soy sauce, cream and chicken broth

Use the broth from the ramen and add more chicken broth to measure 4 cups

Bring everything to a slow boil then simmer for ten minutes

Add the cooked carrots and peas then all the noodles and shrimp

Mix well

Put a handful of spinach in each bowl

Spoon the noodles and both on top

Garnish with scallions and sugar snap peas

Drizzle with garlic sauce

Add cayenne pepper for a little zip

This is so good

Published by cmangoff

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