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Ramen Shrimp Pouch
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
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- 2 packages ramen noodles
- 1/2 cup shelled edamame, fresh or frozen, thawed
- 1/4 cup (1 small) shredded carrot
- 20 large (21- to 25-count) raw shrimp, peeled and deveined
- 1/4 cup (4 whole) sliced scallions
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 1/2 cups vegetable broth
- 1/2 cup mirin
- 2 tablespoons soy sauce
- 4 teaspoons sesame oil
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Procedure
- Heat oven to 400ºF. Have 4 (18-inch) squares heavy-duty aluminum foil standing by.
- Break up ramen noodles and divide evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: edamame, carrots, shrimp, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.
- In a small bowl, combine the vegetable broth, mirin, soy sauce, and sesame oil. Distribute about 1/2 cup liquid among the packets. Press foil together to seal. Place packets on a half-sheet pan and bake for 15 to 20 minutes. Check one packet for doneness: The shrimp should be opaque and most of the liquid should be absorbed. Rest 3 minutes before serving.
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