Korean Shrimp Ramen

• 2 T. brown sugar
• 2 T. soy sauce
• 2 T. chili crisp
• 1 tsp. toasted sesame oil
• ¼ tsp. crushed red pepper flakes
• ½ tsp. grated fresh ginger
• 2 cloves garlic, minced
• 8 oz. shrimp, peeled and deveined
• 1 (3 oz.) package dried ramen, seasoning packet discarded or saved for another use (I sprinkle it on popcorn)
• 2 tsp. canola oil
• 8 oz. baby bok choy, coarsely chopped
• 2 scallions, cut into ½-inch pieces
• 6 oz. broccoli, cut into bite-sized pieces
• 2-3 radishes, sliced thinly
• 4 oz. grape tomatoes, cut in half

In a medium bowl, combine the first 7 ingredients (brown sugar through minced garlic) and stir to form a marinade/sauce. Place the peeled shrimp in the bowl and stir to coat well. Store in the refrigerator until ready to cook.

In another bowl (I like to use a large measuring cup, place the dried ramen and add enough bowling water to fully cover the noodles. Set a plate over the bowl or cup and let it rest for 5-10 minutes until fully softened. Drain and set aside in the container you rehydrated them in.

Add the canola oil to nonstick skillet over medium-high heat. Add the bok choy, scallions, and broccoli; stir-fry until crisp-tender, about 7-8 minutes. Add the shrimp and all of the sauce as well as the drained noodles and continue stir-frying until the shrimp is fully cooked, the noodles are well incorporated, and the sauce is covering everything. Serve hot.

• Yields: 4 servings
• Preparation Time: 20 minutes