Ramen stir fry with shrimp, eggs, and vegetables

Close up view of a bowl of stir-fried ramen with egg and shrimp on a purple background

5 from 1 vote

Ramen stir fry with shrimp, eggs, and vegetables

This technique to make ramen stir fry is easily customizable to use your favorite vegetables and proteins. The key to a delicious noodle stir fry is to avoid overcooking the noodles before adding them to the stir fry. Serve with garnishes and chili sauce (if you like it spicy).

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Chinese

Keyword: 10 ingredients or less, carbs, comfort, family-friendly, noodles, stir-fry

Servings:

Calories: 397kcal

Author: Anna Rider

Cost: $4

Equipment

whisk
Chopping Board
Knife
Mixing Bowl
Wok
Spatula

Ingredients

12 oz Shrimp wild, peeled, deveined
3 large Eggs
2 tablespoons Canola oil divide in half
2 sprigs Green onion sliced
3 cloves Garlic chopped
¼ cup Onion sliced
1 head Broccoli substitute with other vegetables if desired
1 medium Carrot
7 oz baby corn About half a 15 oz./425g can of baby corn
2 tablespoons Dark Soy Sauce for color and umami
2 packets Ramen discard the flavor packet from the instant ramen
½ teaspoon Sesame oil
Chili sauce optional, to taste

US Customary - Metric

Instructions

Gather the ingredients.
If you are using frozen shrimp, place the shrimp in a bowl of water to defrost while you prepare the other ingredients
Beat the eggs until the egg whites and yolks are thoroughly mixed.
Chop the aromatics and vegetables.
Cut the head of broccoli into florets that are approximately the same size. Cut the carrots into roughly julienne pieces . Cut the baby corn into half-inch/2 cm pieces.
Add 1 tablespoon of oil into the pan on high heat.
When the oil shimmers, add the beaten eggs into the pan. Once the edges of the eggs are firm and golden, flip the eggs over. They will puff up as they cook through. Once the eggs are cooked, remove from the pan and set aside.
Add the remaining oil to the hot pan. Keep the heat on high. Add the aromatics (chopped garlic, green onion, onion) to the hot oil. Stir continuously to avoid burning the garlic. Cook for about 30 seconds.
Add the chopped broccoli and carrots. Toss the vegetables in the aromatics. Cook for about 3 minutes stirring continuously to avoid burning the aromatics.
Make a well in the middle of the pan by pushing the vegetables to the side of the pan. Add the defrosted shrimp and the dark soy sauce.
Keep stirring the shrimp until the shrimp are pink and cooked through. While waiting for the shrimp to cook, boil water to prepare the instant noodles.
Add the baby corn and the cooked eggs to the pan. Using your spatula, break apart the eggs until they form shrimp-sized pieces. Turn the heat down to low.
Cook the noodles in the boiling water according to the package instructions except drain the noodles a minute earlier than the instructions. Don't add the flavoring packet to the noodles.
Add the cooked noodles and sesame oil to the pan. Mix thoroughly to combine. If it's not salty enough, add salt to taste.
Enjoy your stir-fried ramen noodles! Serve with chili sauce (optional).

Nutrition