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.


Ingredients

* 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

Directions

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.

Shrimp, Tortellini & Spinach

What You Need!

1 pkg. (9 oz.) refrigerated cheese tortellini

1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

2 cloves garlic, minced

1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained

3/4 lb. cooked cleaned medium shrimp

1 bag (6 oz.) baby spinach leaves

1/4 cup chopped fresh basil

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!

COOK pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese.

Kraft Kitchens Tips

Chicken, Tortellini & Spinach

Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cooked and cut into bite-size pieces, for the 3/4 lb. shrimp.

Substitute

Prepare using 5 cups packed torn fresh spinach.

shrimp, tortellini & spinach recipe at kraftfoods.com



Olivia Vidal
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