The highlights of this recipe, besides its amazing taste, are, in no particular order:
Versatility: You can choose shrimp, chicken, pork, steak, or vegan, and you can vary the veggies according to what you like or have on hand.
Versatility: You can make these ahead and heat when you’re ready, or you can make them to eat immediately.
Versatility: You can easily travel with these or eat at home.
So, what I’m saying is, this recipe is very versatile!
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- In 4 1-quart, heat-proof, sealable containers, such as Mason Jars, evenly divide the shrimp, bok choy, carrots, ginger, green onion, and uncooked noodles.
- To store for up to 1 week, seal and place in refrigerator.
- To cook, bring broth to a boil and pour 2 cups into each jar. Seal and let stand 5 minutes. Top with Bragg Liquid Aminos, if desired.
We used Annie Chung's Maifun Brown Rice Noodles for testing purposes. The thinner noodle the better for these, as the thin noodles will cook quickly with only hot water.
For chicken ramen: use 2 cups cooked and shredded chicken in place of the shrimp, and use chicken broth with no sugar added in place of the vegetable broth.
For Pork ramen: use 2 cups cooked and cubed pork tenderloin (perfect for leftovers) in place of the shrimp, and use either vegetable broth or chicken broth (no added sugar in either) for the broth.
For steak/beef ramen: use 2 cups cooked and cubed flank steak or sirloin steak in place of the shrimp, and use either beef broth or vegetable broth (no sugar added in either) for the broth.
For vegan/vegetarian ramen: omit the shrimp. Add finely diced portobello mushrooms in place of the shrimp.