Teriyaki Shrimp Ramen Bowls

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Leeks
  • 1/2 cup Mushrooms
  • 1/2 cup Red bell pepper
  • 1/2 cup Red cabbage

• Canned Goods

  • 4 cup Chicken broth, low-sodium

• Condiments

  • 2 tsp Soy sauce, low sodium
  • 1/2 cup Teriyaki sauce

• Pasta & Grains

  • 7 oz Ramen noodles

• Oils & Vinegars

  • 2 tsp Olive oil

• Other

  • 1/2 lb S. of shrimp, cooked and tails off

Found on creativelifeexplored.com

Ingredients

• 1/2 lbs. of shrimp, cooked and tails off
• 2 tsp. olive oil + 2 tbsp. olive oil, divided
• 1/2 c. teriyaki sauce
• 4 c. low-sodium chicken broth
• 2 tsp. low-sodium soy sauce
• 7 oz. ramen noodles (2 packages of instant ramen, seasoning discarded)
• 1/2 c. mushrooms, cleaned and chopped
• 1/2 c. red bell pepper, chopped
• 1/2 c. leeks, sliced
• 1/2 c. red cabbage, sliced
• 1/2 c. shredded carrots

Directions

• Add chicken broth and soy sauce to a large sauce pan and bring to a boil. Add in the ramen and cook according to package time.
• While the chicken broth is cooking add 2 tsp. of olive oil to a medium saute pan and heat until the oil is hot and shimmering. Add the shrimp and teriyaki sauce, cooking the shrimp for 3-5 minutes or until the shrimp are heated through.
• Add the remaining 2 tsp. of olive oil to a large saute pan and heat until the oil is hot and shimmering. Add the mushrooms, red bell pepper, leeks, cabbage and carrots. Cook for 2-3 minutes.
• In two large bowls divide the broth and ramen in half.
• Add the vegetables, then shrimp. Enjoy!