Easy Ramen with Shrimp and Vegetables

Ramen Shrimp and Vegetables

Tonight’s dinner is Ramen with shrimp and veggies.  I hadn’t had ramen noodles since college, but recently got a case to see if the kids would like them for lunches once in a while.  Then… I saw this on a fellow blogger’s menu plan.  How simple to make and I am guessing it tastes great with the addition of the shrimp and veggies.

This link here has a recipe if you want something to look at.  (also shown below and where the picture is from)


  • 1  lb uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled
  • 2  cups water
  • 1  package (3 oz) Oriental-flavor ramen noodle soup mix
  • 1  bag (1 lb) fresh stir-fry vegetables
  • 1/4  cup stir-fry sauce


  1. 1Heat 12-inch nonstick skillet over medium-high heat. Cook shrimp in skillet 2 to 4 minutes, stirring occasionally, until pink and firm. Remove shrimp from skillet; keep warm.
  2. 2Heat water to boiling in same skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables.
  3. 3Heat to boiling. Boil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix and stir-fry sauce. Cook 3 to 5 minutes, stirring frequently, until hot. Stir in shrimp.



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