How to Prepare Super Quick Homemade Mike's Spicy Thai Shrimp Ramen Noodles

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Steps to Make Perfect Mike's Spicy Thai Shrimp Ramen Noodles. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's Spicy Thai Shrimp Ramen Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Spicy Thai Shrimp Ramen Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Spicy Thai Shrimp Ramen Noodles is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Spicy Thai Shrimp Ramen Noodles estimated approx 20 mins.

To get started with this recipe, we have to prepare a few ingredients. You can have Mike's Spicy Thai Shrimp Ramen Noodles using 26 ingredients and 15 steps. Here is how you cook it.

Easy, delicious, spicy, sweet, salty, tummy warming Thailand goodness every time! You can easily make this meal a pan seared noodle dish with little to no broth. Or, you can create a soaking wet hot noodle soup. Simply adjust your broth level accordingly.

Ingredients and spices that need to be Get to make Mike's Spicy Thai Shrimp Ramen Noodles:

1. 2 lbs Shrimp [pre-steamed - de-veined - de-shelled]
2. 2 tbsp Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
3. 1/4 Cup Thai Basil [chopped - packed - no substitutions - it makes the dish]
4. 1/3 Cup Red Or White Onions [sliced thin - i use both]
5. 1/2 Cup Fresh Cabbage [sliced thin]
6. 1/4 Cup Green Onions [1" angle chop]
7. 1/2 Cup Fresh Bean Sprouts [left whole]
8. 1/3 Cup Fresh Jalapeños [round slice]
9. 1 tbsp Fresh Ginger [minced]
10. 1/4 Cup Diakon Radishes [thin sliced]
11. 1 Cup Fresh Snap Peas [left whole]
12. 1/4 Cup Water Chestnuts [chopped]
13. 1/4 Cup Fresh Carrots [thin sliced or shaved]
14. 1/2 Cup Fresh Mushrooms [sliced]
15. 1/4 Cup Fresh Eggplant [chopped - optional]
16. 2 (14 oz) Cans Low Sodium Vegetable Or Seafood Broth/Stock
17. 2 tbsp Quality Fish Sauce
18. 1/4 tsp Chinese 5 Spice [heaping]
19. 2 (3 oz) Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
20. 2 1/2 tbsp Garlic Siracha Sauce
21. 2 tbsp Hoisin Sauce
22. 1 tbsp Soy Sauce
23. to taste Fresh Black Pepper
24. 1 tbsp Sesame Oil & 1 tbsp Wok Oil
25. dash Sesame Seeds [garnish]
26. as needed Fresh Lime Wedges [for serving]

Steps to make Mike's Spicy Thai Shrimp Ramen Noodles

1. 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.
2. 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.
3. 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.
4. Add your noodles to the boiling pot. Boil for exactly 3 minutes.
5. 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.
6. 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.
7. Seal tightly.
8. Add sesame and wok oil to a heated pan or Wok.
9. 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.
10. 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.
11. 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.
12. 2 lbs pre-steamed, pre-shucked, de-veined shrimp.
13. 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!
14. These last 2 photos are of a dry, pan seared Thai noodle dishes.
15. 

While this is certainly not the end all be all guide to cooking quick and easy lunches it is excellent food for thought. The expectation is that will get your own creative juices flowing so you could prepare wonderful lunches for your family without having to accomplish too much heavy cooking at the process.

So that's going to wrap it up with this exceptional food Step-by-Step Guide to Prepare Perfect Mike's Spicy Thai Shrimp Ramen Noodles. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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