Shrimp with Ramen in Savory Soy-Hoisin Sauce Recipe
This Shrimp with Ramen recipe offers a flavorful and vibrant stir-fry dish combining tender shrimp, fresh vegetables, and perfectly cooked ramen noodles tossed in a savory and slightly spicy sauce. Ideal for a quick weeknight dinner, it balances sweet, tangy, and umami flavors with a delightful texture contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Sauce:
- ¼ cup regular soy sauce
- 2 tablespoons dark soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon oyster sauce
- 1 teaspoon sriracha
- ¼ teaspoon white ground pepper
Shrimp and Noodles:
- 9 ounces ramen noodles (do not use the flavor packets)
- 3 tablespoons canola oil, divided into 1 tablespoon and 2 tablespoons
- 1 pound medium shrimp, 51 to 60 size shrimp (peeled, deveined, and tails removed)
Vegetables:
- 1 cup diced red bell pepper
- 1 cup sliced baby portabella mushrooms
- 1 cup broccoli florets, broken into small bite-sized pieces
- ½ cup diced yellow onion
- 2 tablespoons sliced scallions, green onions, optional garnish
- 2 teaspoons toasted sesame seeds, optional garnish
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, seasoned rice wine vinegar, granulated sugar, minced garlic, grated ginger, oyster sauce, sriracha, and white ground pepper until well combined. Set aside.
- Cook the noodles: In a 3 to 4-quart saucepot, bring 8 cups of water to a boil over medium-high heat. Add the ramen noodles and cook for 2 to 3 minutes, just until they begin to soften. Drain and rinse under cool water to stop further cooking. Set aside.
- Cook the shrimp: Heat 1 tablespoon of canola oil in a large 10 to 12-inch skillet over medium-high heat. Add the peeled and deveined shrimp and cook for 3 to 4 minutes until they turn pink and are just cooked through. Avoid overcooking to keep them tender. Transfer shrimp to a plate and set aside.
- Sauté the vegetables: Add the remaining 2 tablespoons of canola oil to the skillet. Add the diced red bell pepper, sliced mushrooms, broccoli florets, and diced yellow onion. Cook for 5 to 6 minutes or until vegetables are tender but maintain slight crunch.
- Toss everything together: Reduce heat to medium. Return the cooked shrimp to the skillet along with the cooked noodles and the prepared sauce. Using tongs, gently toss to combine all ingredients evenly, cooking for an additional 1 to 2 minutes to heat through and meld flavors.
- Serve and garnish: Transfer the shrimp with ramen to a large serving dish. Garnish with sliced scallions and toasted sesame seeds if desired. Serve immediately.
Notes
- Dark soy sauce is thicker and richer than regular soy sauce and adds depth to the sauce. If unavailable, you may substitute with all regular soy sauce but expect a lighter flavor.
- Do not overcook shrimp as they will become tough and rubbery—cook just until pink.
- Rinse noodles under cool water after boiling to prevent overcooking and clumping.
- Adjust sriracha quantity based on your spice preference.
Keywords: Shrimp ramen stir fry, Asian shrimp recipe, quick shrimp dinner, ramen noodles with shrimp, stir-fry shrimp and vegetables