Asian Noodles with Shrimp and VegetablesIngredients:
4 slices bacon
1 pound large shrimp, peeled and deveined, shells reserved (optional)
6 scallions, white parts halved lengthwise, green parts sliced thin
1 (2 inch) piece fresh ginger, peeled, sliced into ¼ inch rounds, and smashed
3 garlic cloves, peeled and smashed
¼ teaspoon red pepper flakes
8 cups low sodium chicken broth
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
3 (3 ounce) packages ramen noodles, flavoring packets discarded
1 (16 ounce) bag frozen Asian vegetables mix
- Cook bacon, shrimp shells (if using), scallion whites, ginger, garlic, and red pepper flakes in large saucepan over medium high heat until browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium and simmer until broth is reduced to about 6 cups, 15 to 20 minutes. Strain broth and return to empty saucepan. Stir in soy sauce, 1 teaspoon sesame oil, and shrimp. Cover and keep warm.
- Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until nearly tender, about 2 minutes. Add vegetables to pot and cook until vegetables are heated through and noodles are completely tender, about 1 minute longer. Drain well, then dividde noodle mixture between 4 large bowls.
- Return broth mixture to simmer over medium heat. Stir in remaining sesame oil. Ladle broth mixture over individual bowls of noodles. Top with scallion green. Serve.