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Forbidden Rice Noodle Ramen

I love using Forbidden Rice Noodle in my ramen bowls. We have added a fusion of flavors in this go2kitchens original recipe.  Don't let the long ingredient list fool you, this is an easy recipe to master! 

Servings 2

Ingredients

  • 1 ear fresh organic corn on the cob cut from ear
  • 2 tbsp olive oil
  • 2 tbsp fresh ginger minced
  • 12 uncooked shrimp deveined and peeled
  • 1 red bell pepper thinly sliced
  • 2 stalks celery chopped
  • 8 green onions sliced thinly
  • 1/2 mild chili pepper diced
  • sea salt and pepper
  • 1.5 cups white miso broth
  • 3 cups vegetable stock or broth
  • 1 3 oz package forbidden rice ramen noodles
  • 2 roma tomatoes diced
  • 4 tbsp fresh cilantro leaves

Instructions

  1. Preheat oven to 425°.  Season corn with olive oil, salt and pepper.  Roast corn off the cob for 15 minutes. Set aside after roasting.

  2. In a stock pot heat olive oil over medium heat, stir in fresh ginger careful not to burn.  Add shrimp cook until flesh is solid white with some pink.  Remove from pan and set aside.

  3. Add green onions, bell pepper, celery, and chili pepper to pan.  Cook for 3-5 minutes until slightly soft.  

  4. Add miso broth and vegetable stock.  Salt and pepper to taste. Simmer 15 minutes.  

  5. Add ramen noodles and cook 5 minutes.  Add tomatoes. 

  6. Serve with shrimp on top with fresh cilantro and roasted corn garnish. 

Recipe Notes

We love this recipe with our Curtido kraut on top.  Think of flavors you love like hot sauce on dotting the shrimp!  YUM!