- 4 cups chicken broth
- 1 (14 ounce) can coconut milk
- 2 ears corn, kernels cut for the cob
- 1/4 cup soy sauce
- 2 tablespoons fried garlic chile oil
- 1 tablespoon smoked paprika
- 1 tablespoon sriracha hot sauce
- 1 tablespoon honey
- 4 cloves garlic, grated
- 1 cube chicken bouillon
- 1 teaspoon red pepper flakes
- 1 teaspoon cracked black pepper
- 1/2 teaspoon seasoned salt
- 3 ounces fresh udon noodles, or more to taste
- 1 pound shrimp
- Combine chicken broth, coconut milk, corn, soy sauce, chile oil, paprika, sriracha hot sauce, honey, garlic, chicken bouillon, red pepper flakes, cracked black pepper, and seasoned salt in a pot; bring to a boil. Add noodles and cook until heated through, 1 to 2 minutes. Add shrimp and cook until cooked through, 3 to 5 minutes. Serve in a big ramen bowl.
04/23/2018
recipepes.com
T's Smoky Noodle Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
