· Ingredients
· 3 tablespoons vegetable oil
· 1 pound extra-large (21/25) shrimp, peeled and deveined
· 1 red bell pepper, cored and sliced thin
· ½ cup roasted unsalted peanuts
· 3 garlic cloves, minced
· 1 tablespoons grated fresh ginger
· 1 teaspoon red pepper flakes
· 3½ cups low-sodium chicken broth
· 4 (3 oz.) packages ramen noodles, seasoning packets discarded
· 2 tablespoons hoisin sauce
· 1 tablespoon rice vinegar
· 2 teaspoons toasted sesame oil
· 4 scallions, thinly sliced
· Directions
1. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking.
2. Add half the shrimp to pan, in a single layer, and cook until spotty brown and edges turn pink, about 1 minute. Transfer to a clean bowl.
3. Add 1 more tablespoon oil to the skillet, return to high heat, and cook remaining half of the shrimp as directed above, transferring to shrimp bowl when finished.
4. Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add bell pepper and peanuts; cook until pepper is softened, 2 to 3 minutes. Transfer to bowl with shrimp.
5. Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds.
6. Stir in broth. Break bricks of ramen into small chunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender, but there is still liquid in the pan, about 2 minutes.
7. Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute.
8. Stir in shrimp, peppers, and peanuts. Sprinkle with scallions before serving.
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· Note: The sauce in this dish will seem a bit brothy when finished, but the liquid will be quickly absorbed by the noodles when serving.
