So… it was the early 2000’s. I was in Fort Collins at Colorado State University. The Dave Matthews was playing nonstop, the Carlo Rossi was flowing… and I tried to cook a lot. But I was lazy, on a college budget, and usually making enough for friends who didn’t want to cook. This, dear friends, was when I perfected One Pot Shrimp Ramen Lo Mein. Yes, we’re talking gussied up Top Ramen. No shame, this stuff is GOOD!
It’s not a fancy dish. It isn’t trendy, it doesn’t include interesting ingredients, it isn’t paleo, you wont find it on a menu, and it costs under $15 to feed 6 people.
But it’s really, really, really damn delicious. And it takes just a few minutes. And pretty much everyone asks for seconds, assuming there are any left. And you’ll get plenty of vegetables, your kids will eat it, and you can easily modify it.
I was onto something in college… I haven’t made this in forever, but it was still just as good as I remember!
So this isn’t just delicious and super easy to make, it is really, really easy to clean up!
If you have a shellfish allergy, swap to fish, beef, or even tofu! This is completely and totally adaptable, so try different flavors and mix it up! You can also add some five-spice, soy sauce, chili oil, etc to spice it up a notch. I make this just as-is since its pretty much the only way I can get the boy to eat veggies (hes a sucker for anything in a lo mein), so I build flavor with chili oil once I plate my dish – that way it keeps it from being too much for little tastebuds.
- 1 large white onion diced
- 2 stalks celery diced
- 1 large zucchini quartered and then diced
- 1 bell pepper diced
- 3 packages oriental maruchan ramen
- 2 pounds uncooked shrimp shelled and de-veined
In a large pan on medium high heat, add 2 tablespoons sunflower seed oil until shimmery.
Add onion, pepper and celery until slightly soft.
Add zucchini and cook until all vegetables are browned.
Add 8 ounces of water, noodles and spice packets from ramen packages, cover.
After about 6 minutes, check to see if noodles have softened- not enough to be ready, but enough to move around the pan without breaking them. Stir around pan and add shrimp.
Cook for another 5-8 minutes, until shrimp are a nice, even pink- tossing as it cooks to ensure even heat.
Top with siracha, green onions, or anything you typically like with lo mein!