Spicy Shrimp Ramen Noodles

1. Bring chicken broth to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low and stir in chile-garlic sauce, soy sauce, sesame oil, ginger, and garlic. Cover the saucepan and simmer for 5 minutes.

2. Slice the bok choy in half lengthwise, and then cut in half again in the center crosswise. Add bok choy to broth, cover the saucepan, and cook for 2 minutes. Remove cover, add mushrooms and red bell pepper, and cook for 3 minutes.

3. Increase the heat to medium-high and add ramen noodles to broth, discarding seasoning packet. Stir constantly, separating the noodles and cook for 3 to 4 minutes. Taste and adjust seasonings as desired.

4. Stir in shrimp and lime juice. Cook until shrimp are curled and opaque, and ramen noodles are tender, 2 to 3 minutes more.

5. Ladle into two bowls, and garnish with green onion slices.

Tips

Use any size shrimp (I like 16-20 per pound size); just be sure to adjust the cooking time.

Feel free to substitute garlic and ginger pastes in the tube (such as Gourmet Garden) to make meal prep even faster.

This recipe will give you two hearty servings, and it may be easily doubled.