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Shrimp ramen noodles

Savory recipes Spring Summer Fall Winter Under 30 minutes Easy Wok
Prep time
5 minutes
Cooking time
10 minutes
4 people


  1. Soak the black mushrooms in a bowl of water. Peel and chop the carrots. Peel and chop the scallions. Shell and devein the shrimp.
  2. In a frying pan, quickly sauté the shrimp in some sesame oil, the chili sauce, and a teaspoon of lime juice. Set aside.
  3. Heat 2 tablespoons of sesame oil in a frying pan, then cook the carrots, scallions, drained mushrooms, chopped garlic, and ginger for 3 minutes. Add the chicken stock, soy sauce, and some pepper.
  4. As soon as it boils, add the noodles and cook for 2 minutes.
  5. Add the spinach leaves and cook for another minute.
  6. Add the shrimp and serve immediately with some lime wedges and chopped cilantro.


  • 20 large shrimp (gambas)
  • 200 g (7 oz) ramen noodles
  • 120 g (4.2 oz) spinach leaves
  • 50 g (1.8 oz) dried black mushrooms
  • 2 carrots
  • 3 chopped scallions
  • 1 L (4 and 1/4 cups) chicken stock
  • 65 g (2.3 oz) lemongrass
  • 1 tbsp grated ginger
  • 1 lime
  • 3 cloves of garlic, chopped
  • 2 tbsp sesame oil
  • 3 tbsp soy sauce
  • 1 tbsp chili sauce
  • 1 bunch of cilantro




Why use a wok?

This wide and deep pan is used in asian countries to cook food quicky on a high fire. Finely chopped vegetables and meats, asian noodles and fried rice are particularly well-suited to this utensil.


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