Pimp my Ramen!

Already hungry with nothing prepared for dinner, and unmotivated to make a trip to the grocery store because it’s close to Thanksgiving and they are filled with frantic shoppers wheeling carts around in a hectic fashion.  I turned to my cupboards, freezer and fridge, which had the possibility of leading to goodness or grossness.

 

Miso Butter Mushrooms and Shrimp
Miso Butter Mushrooms and Shrimp

Tonight it was goodness! A cheap package of ramen set the tone for an Asian inspired dish.  I always have a bag of frozen shrimp in my freezer, buying it whenever it goes on sale. This habit results in an easy way to add protein to meals or having a quick appetizer on a platter in a pinch.  I also store a canning jar of white miso in my fridge because it lasts for months and months.  Sometimes lazy to cut fresh garlic or ginger I typically keep jars of chopped garlic and minced ginger in the fridge as well.  A dash of miso, Maggi and ginger later I had a pan of steaming, miso butter mushrooms and shrimp.

Miso Butter Mushrooms and Shrimp
Miso Butter Mushrooms and Shrimp

Miso Butter Mushrooms and Shrimp

1 pkg of Ramen Noodles (do not use the flavoring, just the noodles!)
8 oz. Portobello Mushrooms, large slices
10 Tail on Cooked Shrimp, completely thawed
4 Tbs. Butter
2 cloves Garlic, chopped
1 tsp minced Ginger
4 Green Onions, chopped
2 Tbs. White Miso Paste
2 tsp. Maggi Sauce (found in the ethnic aisle, made by Nestlè)

Cook the ramen in a pot of boiling water, drain and set aside.

In a large skillet over medium heat add butter, garlic, ginger and green onions.  Cook until fragrant about 1 minute. Add in the shrimp and cook about 2 minutes just before it turns pink add the mushrooms, miso and Maggi seasoning. Cook until mushrooms are tender about 1 minute more.  Add in the cooked ramen noodles and heat until warmed through.  Serve.

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