Garlic Chili Oil Ramen with Shrimp
Garlic Chili Oil Ramen with Shrimp
Ingredients
- 16 raw shrimp, peeled and deveined
- 4 tablespoons garlic chili oil, more or less to taste
- 2 egg
- 2 tablespoons sriracha, adjust to heat preference
- 2 tablespoons Kewpie mayo
- 2 tablespoons oyster sauce
- 6 green onions, chopped
- 2 handfuls shiitake mushrooms, sliced
- 2 heads baby bok choy, halved or chopped
- 2 blocks or packets dry ramen noodles
- 6 cups broth of choice, chicken, beef, or veggie
- as needed soy sauce, to taste
- as needed salt, to taste
Instructions
- 1
Set a donabe or clay pot over medium heat. A regular metal pot works just fine if you do not have a donabe or clay pot.
⏱️ 1 min
- 2
Add the garlic chili oil to the pot. Once warm, crack the eggs directly into the oil and let them gently set for about 30 seconds.
⏱️ 1 min
- 3
Add the sriracha, Kewpie mayo, and oyster sauce to the pot. Stir gently to combine with the egg and oil.
⏱️ 1 min
- 4
Add the chopped green onions and sliced shiitake mushrooms to the pot.
⏱️ 1 min
- 5
Follow with the raw shrimp, letting everything sit and cook gently for a minute or two.
⏱️ 2 min
- 6
Nestle in the baby bok choy and dry ramen noodles into the pot.
⏱️ 1 min
- 7
Pour in enough broth to cover all the ingredients. Bring to a gentle simmer and cook for about 8 to 10 minutes, until the noodles are tender and the shrimp is fully cooked. Everything will naturally come together as it cooks.
⏱️ 10 min
- 8
Taste the ramen and season with soy sauce or salt as needed.
⏱️ 1 min
- 9
Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Oil Ramen with Shrimp
- 16 raw shrimp, peeled and deveined
- 4 tablespoons garlic chili oil, more or less to taste
- 2 egg
- 2 tablespoons sriracha, adjust to heat preference
- 2 tablespoons Kewpie mayo
- 2 tablespoons oyster sauce
- 6 green onions, chopped
- 2 handfuls shiitake mushrooms, sliced
- 2 heads baby bok choy, halved or chopped
- 2 blocks or packets dry ramen noodles
- 6 cups broth of choice, chicken, beef, or veggie
- as needed soy sauce, to taste
- as needed salt, to taste
Instructions
- 1
Set a donabe or clay pot over medium heat. A regular metal pot works just fine if you do not have a donabe or clay pot.
⏱️ 1 min - 2
Add the garlic chili oil to the pot. Once warm, crack the eggs directly into the oil and let them gently set for about 30 seconds.
⏱️ 1 min - 3
Add the sriracha, Kewpie mayo, and oyster sauce to the pot. Stir gently to combine with the egg and oil.
⏱️ 1 min - 4
Add the chopped green onions and sliced shiitake mushrooms to the pot.
⏱️ 1 min - 5
Follow with the raw shrimp, letting everything sit and cook gently for a minute or two.
⏱️ 2 min - 6
Nestle in the baby bok choy and dry ramen noodles into the pot.
⏱️ 1 min - 7
Pour in enough broth to cover all the ingredients. Bring to a gentle simmer and cook for about 8 to 10 minutes, until the noodles are tender and the shrimp is fully cooked. Everything will naturally come together as it cooks.
⏱️ 10 min - 8
Taste the ramen and season with soy sauce or salt as needed.
⏱️ 1 min - 9
Serve hot and enjoy!
⏱️ 1 min