Updated: Oct 25
Time: 20 minutes
2 servings (usually 1 packet but check) of ramen or Chinese noodles
12-16 medium shrimps (however many two people eat, idk)
1 Persian cucumber
5-6 brussels sprouts (or about 1 cup pre-shredded)
sesame oil, soy sauce
For serving: other veggies you want to add, diced green onion, sesame seeds
2 tablespoons peanut butter
2 tablespoons sambal oelek or sriracha
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons garlic
2 teaspoons lemongrass paste (optional, see note)
Add all sauce ingredients to a mixing bowl and whisk together. Set aside.
Using a really sharp knife cut the bottom off of the brussels, then cut them in half and cut out the little core piece. Sit them cut side down and thinly slice. you can also just use the already shaved (shredded?) ones that come in a bag.
Add a drizzle of sesame oil to a skillet and heat over medium. Add in your brussels, drizzle with a little bit of soy sauce, and cook until they’re browned and have some crispy pieces. Remove and set aside.
While the Brussels are cooking, bring a pot of water to a boil. Don’t salt it! Apparently that‘s a thing for ramen noodles. Add in the noodles, cook according to package instructions. Drain the noodles and immediately transfer them to the mixing bowl with the sauce. Toss or stir until the noodles are coated.
Add a drizzle of olive or avocado oil to the pan, keep it at medium heat. Add in the shrimps and sprinkle them with garlic and pepper or a basic seasoning blend. Flip them after two minutes, add a splash of soy sauce. Remove after another 2 minutes.
Split the noodles between two bowls. Top with Brussels, shrimps, cucumber, green onion, sesame seeds, and whatever other toppings you’re in the mood for!
I find lemongrass paste in the refridgerated section of my grocery store near the herbs. I haven‘t seen this at whole foods or Trader Joe’s but the more name brandy grocery stores (Kroger, Publix, Safeway, even Target) tend to carry it.