Chef Tee’s Oodles of Noodles with Shrimp

Oodles n Noodles best pic (2)Serves 4
Prep time: 25 minutes; cooking time: 30 minutes


  • 3 (3 oz.) pkgs. ramen noodles (discard or save seasoning packets for another time)
  • 3/4 lb. large shrimp w/tails, peeled and deveined
  • 3 Tbsps. vegetable oil
  • 1 medium shallot, chopped
  • 1 medium head Napa cabbage, cut into thin slices
  • ½ red bell pepper, cored, seeded and cut into thin slices
  • 2 tsps. fresh ginger, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1/4 cup chopped tomato
  • 1 tsp. (or to taste) siracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. freshly squeezed lime juice
  • 5 cups low-sodium chicken broth
  • Salt & Pepper to taste
  • 5-to-6 scallions, roughly chopped
  • 1/3 cup cilantro, roughly chopped


  1. Bring large pot of salted water to a boil over medium-high heat; add ramen noodles; cook until tender; drain, rinse w/cool water.
  2. Divide cooked noodles between four serving bowls; set aside.
  3. Heat 1 Tbsp. oil in medium sauté pan over medium-high heat; add shallots; sauté until tender (about 2-to-3 minutes); transfer to small bowl.
  4. Add 1 Tbsp. oil to same sauté pan; add cabbage; sauté until slightly wilted (about 3-to-4) minutes; add red bell pepper, cook for another minute; then transfer mixture to a bowl.
  5. Heat remaining oil in same sauté pan over medium heat; add ginger, garlic; sauté until softened, (about 2 minutes); stir in chopped tomato, siracha, soy sauce, lime juice; add chicken stock; bring to a boil.
  6. Lower heat to simmer broth for about 10 minutes; season to taste w/Salt & Pepper.
  7. Stir in shrimp; cook until light pink (about 2 minutes); add cabbage, bell pepper; cook for another minute; remove pan from the heat; stir in scallions, cilantro.
  8. Divide shrimp, vegetables between 4 noodle bowls; ladle about a cup of broth into each bowl; garnish w/cooked shallots; serve.