Teriyaki Shrimp Ramen Bowls

Teriyaki glazed shrimp flavors these ramen bowls with sides of red bell pepper, carrots, leeks, mushrooms and cabbage for a veggie-filled, hearty and delicious bowl meal.

Well, it’s been a long time coming, but I finally made my first ramen bowl! I’ve had this on my to-do list for awhile now, but my cravings seem to switch at the drop of a hat. I can need chili one moment, then an hour later I’ll see an ad for a burger and suddenly the chili is a distant memory.

Ramen bowls have most definitely become popular over the past year or so. Gone are the days of college ramen noodles and we’ve entered into the era where ramen is being spiced up with all kinds of vegetables, meats and flavors.

Teriyaki glazed shrimp flavors these ramen bowls with sides of red bell pepper, carrots, leeks, mushrooms and cabbage for a veggie-filled, hearty and delicious bowl meal.

I have to admit though, when I bought my 5 for $1 ramen packets (because I definitely used instant ramen noodles to save on time and money), I only needed two packages for this recipe, but was kind of excited about making a package of ramen noodles for old times sake (old time = broke college student days).

Bowl meals are one of the easiest types of meals you can make (plus, everything tastes better in a bowl!), and building your own ramen bowl is so fun and easy.

I see a lot of people put hot sauce in their ramen bowls, and that is certainly an option, however I decided to do a teriyaki glaze on the shrimp and bring a different flavor into the mix.

Teriyaki glazed shrimp flavors this ramen bowl, then it's paired with red bell peppers, carrots, leeks, mushrooms and red cabbage.

To save on time I used Kikkoman Low-Sodium Teriyaki Sauce. Kikkoman is my go-to brand for my low-sodium soy sauce, so I trusted that they would make a great teriyaki, and they definitely do.

The fun part is picking your veggies for a ramen bowl, and I went with leeks, red bell pepper, mushrooms, red cabbage and carrots. You could of course mix this up with your favorite vegetables for sides if you’d like.

Tell me, have you made ramen bowls before? What are your favorite meats and veggies to add? Now that I’ve made my first one, I’m really excited to make more, and I would love to know what your favorite combinations are!

Teriyaki glazed shrimp flavors this ramen bowl, then it's paired with red bell peppers, carrots, leeks, mushrooms and red cabbage.

On a side note, if you’re like me and weren’t into the whole line thing for Black Friday but want some good deals then check out my 2016 Holiday Gift Guide. I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life! Plus I’m still getting emails from all of my favorite shops still giving me discounts. Maybe they’re not Cyber Monday discounts, but everything still seems to be on some sort of sale.

I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on PinterestInstagramTwitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!

PIN IT!

Teriyaki glazed shrimp flavors this ramen bowl, then it's paired with red bell peppers, carrots, leeks, mushrooms and red cabbage.

Yields 2 bowls

Teriyaki Shrimp Ramen Bowls

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 1/2 lbs. of shrimp, cooked and tails off
  • 2 tsp. olive oil + 2 tbsp. olive oil, divided
  • 1/2 c. teriyaki sauce
  • 4 c. low-sodium chicken broth
  • 2 tsp. low-sodium soy sauce
  • 7 oz. ramen noodles (2 packages of instant ramen, seasoning discarded)
  • 1/2 c. mushrooms, cleaned and chopped
  • 1/2 c. red bell pepper, chopped
  • 1/2 c. leeks, sliced
  • 1/2 c. red cabbage, sliced
  • 1/2 c. shredded carrots

Instructions

  1. Add chicken broth and soy sauce to a large sauce pan and bring to a boil. Add in the ramen and cook according to package time.
  2. While the chicken broth is cooking add 2 tsp. of olive oil to a medium saute pan and heat until the oil is hot and shimmering. Add the shrimp and teriyaki sauce, cooking the shrimp for 3-5 minutes or until the shrimp are heated through.
  3. Add the remaining 2 tsp. of olive oil to a large saute pan and heat until the oil is hot and shimmering. Add the mushrooms, red bell pepper, leeks, cabbage and carrots. Cook for 2-3 minutes.
  4. In two large bowls divide the broth and ramen in half.
  5. Add the vegetables, then shrimp. Enjoy!
6.6.15
http://creativelifeexplored.com/teriyaki-shrimp-ramen-bowls/

Cheers!
Heather

NOTE: This post does contain Amazon Affiliate links.


Print Friendly

You may also like

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *