INGREDIENTS:
- 80 g Shrimp, peeled and deveined
- 50 g Noodles (by Pink Harvest Chickpea/ Lentil)
- Water
- 1 tsp oil/ ghee
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 small onion, thinly sliced
- 1 carrot, thinly sliced
- 1 bell pepper, thinly sliced
- 1 cup cauliflower florets and broccoli florets
- 1 cup spinach leaves
- 1 tsp soy sauce (by Urban Platter)
- 1 tsp sesame oil
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sliced green onions, lime wedges
HOW TO MAKE:
In a large pot, heat the ghee/ oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the sliced onion, carrot, bell pepper, cauliflower, and broccoli to the pot. Cook for 5-7 minutes until the vegetables start to soften.
Pour in the water and bring to a simmer. Allow the vegetables to cook for an additional 5-7 minutes until tender.
While the vegetables are cooking, bring a separate pot of water to a boil. Add the ramen noodles and cook according to the package instructions until al dente. Drain and set aside.
Once the vegetables are tender, add the shrimp to the pot and cook for 2-3 minutes until pink and opaque.
Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the shrimp and vegetable broth over the noodles.
Top each bowl with fresh spinach leaves and optional garnishes such as chopped cilantro, sliced green onions, and a squeeze of lime juice.
Serve the Shrimp Ramen Bowls hot and enjoy!
