Broccoli Shrimp Ramen

I truly live for one pot meals! Especially because I prefer to bake, and when I’m baking, I use a thousand dishes and make big kitchen messes. So, when it comes to dinner, one pot wonders are where it’s at.

Meet my Broccoli Shrimp Ramen, made with Mike’s Might Good Ramen Noodles. Basically, it tastes like the Chinese foods that you know and love from growing up, but with a much healthier twist. This recipe contains no MSG, and no funky ingredients, so it’s both good and good for you! I’m so excited to share this recipe with you. Go make it tonight and thank me later!

BROCCOLI SHRIMP RAMEN

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Nicole Modic

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Ingredients

• 1 ½ lbs wild caught shrimp
• 2 cups broccoli florets
• ½ onion, roughly chopped
• 4 cloves garlic, mashed
• 2 tbsp olive oil (or avocado oil)
• 2 tbsp coconut aminos (or 1 tb soy sauce)
• 3 packages Mike's Mighty Good ramen (discard the flavor packets for this recipe)
• ¾ cup water (or vegetable broth or bone broth)

Instructions

• Heat 1 tb olive oil in a skillet over medium heat.
• Add garlic.
• After about 1 minute, add the shrimp, tossing for about 2 minutes until cooked through.
• Transfer to a plate. Do not wipe the skillet clean.
• Add remaining tablespoon of oil. add the onion and broccoli and coconut aminos
• Cook for about 5 minutes, and then break the ramen into small pieces and add to the skillet.
• Add the water/broth.
• Bring to a boil and stir for about 5 minutes, or until the liquid is absorbed and the noodles are soft.
• Eat. Enjoy. Be happy!!

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Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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