Sweet & Spicy Shrimp Ramen Stir-Fry

🥘 Ingredients

• Korean chili flakes
  2 tsp
• butter
  1 tbsp
• cilantro
  ½ oz
• coleslaw mix
  8 oz
• garlic powder
  2 tsp
• green beans
  1 lb
• lime (quartered)
  2
• peanuts
  1 oz
• pepper (to taste)
• ramen noodles
  9 oz
• salt (to taste)
• shrimp
  20 oz
• sweet Thai chili sauce
  2 oz
• sweet soy glaze
  1/2 c

🍳 Cookware

• medium pot
• paper towel
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Trim green beans if necessary. Quarter lime . Roughly chop cilantro . Once water is boiling, add ramen noodles to medium pot . Cook until tender, ⏱️ 1-2 minutes . Drain and rinse thoroughly under cold water for at least ⏱️ 30 seconds .

   green beans: 1 lb, lime: 2 (quartered), cilantro: ½ oz, ramen noodles: 9 oz
2. 

   2

   While noodles cook, rinse shrimp under cold water, then pat dry with paper towel . Season all over with garlic powder . Heat a large drizzle of vegetable oil in a large pan over high heat. Add shrimp, green beans, and coleslaw mix . Cook, stirring occasionally, until veggies are browned and tender and shrimp are opaque and cooked through, ⏱️ 4-6 minutes .

   shrimp: 20 oz, garlic powder: 2 tsp, coleslaw mix: 8 oz
3. 

   3

   Stir sweet soy glaze , sweet Thai chili sauce , butter (2 TBSP for 4 servings), and Korean chili flakes to taste into pan with shrimp and veggies. Cook, stirring, until coated, ⏱️ 1-2 minutes . Remove from heat. Stir in drained noodles and juice from two lime wedges (four wedges for 4) until thoroughly coated and combined. Taste and season with salt and pepper . (For 4, transfer everything to a large bowl to combine.)

   sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, butter: 1 tbsp, Korean chili flakes: 2 tsp, salt (to taste), pepper (to taste)
4. 

   4

   Divide stir-fry between shallow bowls. Garnish with peanuts and cilantro. (TIP: For an extra-nutty crunch, toast peanuts in a hot dry pan!) Serve with remaining lime wedges on the side.

   peanuts: 1 oz