Haileyâs Seafood Hangover Ramen
Haileyâs Seafood Hangover Ramen
Ingredients
- 2 tablespoons chili oil, to 3 tablespoons
- 1 egg
- 1 green onion, chopped
- 2 cloves garlic, sliced
- 1 slice ginger
- 1 pack Shin Ramyun, (soup base + veggie packet)
- 2 cups water
- 3 fresh shrimp, heads on
- 1/2 cup rice cakes, (small, spherical)
- 1 potato, small, sliced
- 1 octopus leg
- 1 handful bok choy
Instructions
- 1
Heat 2 to 3 tablespoons of chili oil in a pot over medium heat. Once hot, crack the egg directly into the chili oil and let the edges crisp slightly.
âąď¸ 2 min
- 2
Add the shrimp heads (from the 3 fresh shrimp), chopped green onion, sliced garlic, and ginger slice to the pot. SautĂŠ until fragrant, about 2-3 minutes.
âąď¸ 3 min
- 3
Stir in the Shin Ramyun soup base and the dried veggie packet from the Shin Ramyun pack.
âąď¸ 1 min
- 4
Pour in 2 cups of water and bring the mixture to a rolling boil.
âąď¸ 2 min
- 5
Add the Shin Ramyun noodles, rice cakes, sliced potato, the remaining shrimp (peeled if desired), and the octopus leg to the pot. Cover and cook for about 3 minutes, or until the noodles are tender and seafood is cooked through.
âąď¸ 3 min
- 6
Add the bok choy during the last 20 seconds of cooking for a fresh, crunchy finish.
âąď¸ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Haileyâs Seafood Hangover Ramen
- 2 tablespoons chili oil, to 3 tablespoons
- 1 egg
- 1 green onion, chopped
- 2 cloves garlic, sliced
- 1 slice ginger
- 1 pack Shin Ramyun, (soup base + veggie packet)
- 2 cups water
- 3 fresh shrimp, heads on
- 1/2 cup rice cakes, (small, spherical)
- 1 potato, small, sliced
- 1 octopus leg
- 1 handful bok choy
Instructions
- 1
Heat 2 to 3 tablespoons of chili oil in a pot over medium heat. Once hot, crack the egg directly into the chili oil and let the edges crisp slightly.
âąď¸ 2 min - 2
Add the shrimp heads (from the 3 fresh shrimp), chopped green onion, sliced garlic, and ginger slice to the pot. SautĂŠ until fragrant, about 2-3 minutes.
âąď¸ 3 min - 3
Stir in the Shin Ramyun soup base and the dried veggie packet from the Shin Ramyun pack.
âąď¸ 1 min - 4
Pour in 2 cups of water and bring the mixture to a rolling boil.
âąď¸ 2 min - 5
Add the Shin Ramyun noodles, rice cakes, sliced potato, the remaining shrimp (peeled if desired), and the octopus leg to the pot. Cover and cook for about 3 minutes, or until the noodles are tender and seafood is cooked through.
âąď¸ 3 min - 6
Add the bok choy during the last 20 seconds of cooking for a fresh, crunchy finish.
âąď¸ 1 min