Thursday, April 5, 2012

Dinner of the Week: Sweet and Spicy Seafood Ramen

I don't mean to brag, but I made the best ramen noodles in the world last night.

Don't judge.

During my four years of being a poor college student, I became a ramen noodle aficionado. It's amazing how far a 10 cent pack of noodles can get you.  I try not to eat ramen very often now because of how jam-packed with sodium it is, but it is great to splurge from time to time.

Last night, I had a craving for ramen, and whipped something up for myself based on what I had on hand.  It was the most perfect concoction I've ever created.  Tears may or may not have been shed.  From across the dining room table, Evan shot me jealous looks as he ate a leftover hamburger.  Or he might've just thought I was crazy.  Who knows.  :)

Sweet and Spicy Seafood Ramen

Ingredients:
- 1 pack ramen noodles of choice
- 1 handful frozen raw shrimp
- 1 handful frozen raw calamari
- 1 cup frozen corn kernels
- 2 tablespoons hoisin sauce (or to taste)
- 2 tablespoons sriracha sauce (or to taste)
- 2 cups water

I love calamari more than any other food in this world.  I'm weird.  You can certainly eliminate it if you don't care for squid.  Although I think you should give it a shot!  Place approximately one handful of frozen calamari and shrimp into a colander.  Run cold water over the seafood for about five minutes, stirring occasionally, until they are tender.


Meanwhile, bring two cups of water and your pack of ramen noodles to a boil.


Once the shrimp and calamari are thawed, drain both and place the calamari onto a cutting board.  Slice up each tube of calamari width-wise into three or four circles.


Add the calamari, shrimp, and frozen corn into the boiling pot, and lower the temperature just a tad.  Mix well.


Almost immediately, the calamari will curl up into perfect rings!


To reduce the amount of sodium, I used only about a 1/3 of the ramen noodle seasoning packet, approximately 2 tablespoons of hoisin sauce, and a boatload of sriracha sauce.  That's just my general preference when it comes to spicy food, and I'm typically a masochist.  If you are faint of heart, please use the sriracha sauce to your own discretion.


Stir well.  I usually cook the soup for about five minutes longer than the packet instructs you to, simply because I feel that once it boils down, the flavors of the soup permeates well into the noodles.  If you prefer a more watery soup, just heat the ramen until the calamari is cooked and the shrimp turn bright pink.


Pour into a bowl and enjoy!



I smiled the entire time I ate this dinner, and was stuffed by the time I was done with it.  Next time, I'll add a handful of bok choy or fresh spinach leaves to the ramen for more flavor and to make it a little more healthier.



Loved this!  Not bad for a, say... $2 meal?

You may find me linking up at these fantastic parties:

Monday: Boogieboard CottageBurlap and DenimC-R-A-F-TCraft-O-ManiacDIY Home Sweet Home,  Everything Under the MoonGet Outta My Head PleaseThe Girl CreativeThe Graphics FairyMad in CraftsMaking the World CuterOur Delightful HomePolish the StarsSerendipity and SpiceSew Can DoSew Happy GeekSkip to My LouThrifty Decor ChickToo Much Time on My HandsTuesday: A Bowl Full of LemonsCherished BlissCoastal CharmConfessions of a Stay at Home MommyFunky Polka Dot Giraffe,  I'm Topsy TurvyJillify ItThe Kurtz CornerMommy By Day Crafter by NightNap Time CreationsNatural NestersNot Just a HousewifeSugar Bee Crafts,  Sweet Little GalsTales of a Trophy WifeTip JunkieToday's Creative BlogWednesday: Free Pretty Things for YouGinger Snap CraftsHome Happy HomeJAQS StudioLet Birds FlyThe NY Melrose FamilyRae Gun RamblingsThe Sasse LifeSew Much AdoSew WoodsySomeday CraftsSouthern LovelyThursday: A Creative PrincessA Glimpse InsideCrafty, Scrappy, HappyHouse of HepworthsJust Winging ItMade in a DayThe Shabby Creek CottageSomewhat SimpleThrifty DecoratingYesterday on TuesdayFriday: 2805The Answer is ChocolateBacon Time with the Hungry HypoCreation CornerFinding FabulousFingerprints on the FridgeThe Grant LifeHappy-Go-LuckyMom 4 RealMy Simple Home LifeNot So Functional HousewifeNot Your Ordinary RecipesOne Artsy MamaPerfectly ImperfectThe Rooster and the HenSimply DesigningTatertots and JelloWhipperberryYoung and CraftySaturday: Be Different... Act NormalCandace CreationsFunky Junk InteriorsIt's OverflowingIt's So Very CheriNutmeg PlaceSunday: The Crafty CowgirlEmbellishing Life with Homemade GoodnessFlamingo ToesG*RatedNifty Thrifty Things

4 comments:

  1. I'm not a squid person, but I do love my seafood! This looks yummy! I really like how you "spiced" up the ramen noodles!

    ReplyDelete
  2. Wow, I'm super-impressed. Ramen with calamari and shrimp! It probably doesn't even need the shrimp! Looks great! Thanks for linking to Foodie Friday. Gotta love what you can do with Ramen!

    ReplyDelete
  3. this is a great idea. Love new ways to liven up ramen noodles!

    ReplyDelete

Thank you for commenting on my post today! Your comment will surely put a smile on my face!

©2012 Blog design by Katelyn Brooke Designs