Ingredients
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3 tablespoons soy sauce
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1 teaspoon oyster sauce
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1 teaspoon sesame oil
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1 teaspoon rice vinegar
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1 teaspoon chili crisp, or more to taste
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2 cloves garlic, minced
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2 teaspoons grapeseed oil
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1 teaspoon sesame oil
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1/2 cup chopped broccoli florets
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1/2 cup chopped carrots
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1/4 cup chopped red bell pepper
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1/4 cup chopped onion
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2 cloves garlic, minced
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1/4 pound shrimp, peeled and deveined
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1 (3 ounce) package ramen noodles
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1 pinch black and white sesame seeds
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sliced green onions for garnish
Directions
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For sauce, add soy sauce, oyster sauce, sesame oil, rice vinegar, chili crisp, and garlic to a small bowl. Heat grapeseed oil in a small saucepan. Carefully pour heated oil into the bowl; set sauce aside.
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Heat remaining 1 teaspoon sesame oil in a wok or heavy skillet. Add broccoli, carrots, bell pepper, and onion. Sauté until vegetables are crisp-tender, about 3 minutes. Add garlic and stir until fragrant, about 35 seconds. Pour in sauce, and add shrimp. Cook for approximately 2 minutes.
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Meanwhile, open ramen package; discard seasoning packet. Bring 2½ cups water to a boil in a small saucepan. Add noodles and cook for 2 minutes. Drain; stir noodles into the wok; toss to coat. Garnish with black and white sesame seeds, and chopped green onion.
