Monday, August 9, 2010

Ramen Noodle Pouch

I am always looking for quick ways to make dinner and keep things interesting. I found this recipe a couple years ago. It is easy to change up to fit your family or taste. Trade shrimp for fish. I think Tilapia works best since it cooks quickly but many fishes work well. I took out the sake but left it here for the recipe. Also I changed the vegetable broth for chicken broth. Try chopped cabbage or bean sprouts. The possibilities are endless with this recipe.


* 2 packages Ramen noodles
* 1/2 cup dried mushrooms, chopped
* 20 large raw shrimp, peeled and deveined
* 1/2 cup finely chopped onion
* 1/2 cup sliced scallions (green onions)
* 1/2 teaspoon red pepper flakes
* 1/2 teaspoon kosher salt
* 1 quart vegetable broth
* 1/2 cup mirin or sake
* 1/4 cup soy sauce
* 4 teaspoons sesame oil
* 4 (18-inch) squares aluminum foil


Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

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