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Cook the ramen noodles according to package directions, omitting the seasoning packets. Drain well and set aside.

While the noodles cook, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Add the remaining 1 tablespoon of sesame oil to the skillet. Add the broccoli florets and carrots and stir-fry for 3-4 minutes, until slightly tender-crisp. Add the red bell pepper, minced garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant.

Return the cooked shrimp to the skillet with the vegetables. Add the cooked and drained ramen noodles. Pour the prepared sauce over everything.

Toss everything together to coat evenly with the sauce and heat through, about 1-2 minutes. Serve immediately, garnished with sliced green onions.


Cook the ramen noodles according to package directions, omitting the seasoning packets. Drain well and set aside.

While the noodles cook, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Add the remaining 1 tablespoon of sesame oil to the skillet. Add the broccoli florets and carrots and stir-fry for 3-4 minutes, until slightly tender-crisp. Add the red bell pepper, minced garlic, and grated ginger. Stir-fry for another 1-2 minutes until fragrant.

Return the cooked shrimp to the skillet with the vegetables. Add the cooked and drained ramen noodles. Pour the prepared sauce over everything.

Toss everything together to coat evenly with the sauce and heat through, about 1-2 minutes. Serve immediately, garnished with sliced green onions.
