Creamy Cashew Ramen Noodles, Sesame-Maple Garlic Mushrooms with Sweet Chili Shrimp & Kimchi

A delicious ramen that can be made with any protein!

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About this Recipe

By: Caitlin Greene

Calling all ramen lovers! I was craving ramen and I had a couple pounds of mushrooms and kimchi on hand from the Asian mart, so it was perfect timing. I chose a veggie-based soup with a creamy broth using cashew instead of a clear ramen broth.

This dish could be made with any protein…the creamy broth is made in under a minute in the blender, and the only real cooking involved is the mushrooms, since the shrimp and veggies are steamed. If you want to prepare ahead of time, you could store the mushrooms and the broth separately, and add noodles and cooked veggies of your choice when you want to eat it.

What You’ll Need For This Recipe:
2 cups broth (I used @bonafideprovisions bone broth)
3 tablespoons soy sauce (1 tablespoon separated)
2 tablespoons cashew butter (I used @georgiagrinders)
2 tablespoons coconut milk
2 tablespoons white miso
2 teaspoons sriracha
1 pound cooked mini shrimp
2 tablespoons sweet chili of your choice
3 cups mixed mushroom, cut up
1 tablespoon coconut oil
½ teaspoon salt
¼ teaspoon pepper
4 cloves garlic, minced
2 tablespoons coconut aminos
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon sesame oil
12 ounces vermicelli noodles
Sesame seeds, scallions, and lime to garnish (optional)
Steamed bok choy or other cooked veggie (optional)

Creamy Cashew Ramen Noodles, Sesame-Maple Garlic Mushrooms with Sweet Chili Shrimp & Kimchi
Yield: 3

Creamy Cashew Ramen Noodles, Sesame-Maple Garlic Mushrooms with Sweet Chili Shrimp & Kimchi

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Calling all ramen lovers! This dish could be made with any protein...the creamy broth is made in under a minute in the blender, and the only real cooking involved is the mushrooms, since the shrimp and veggies are steamed.

Ingredients

  • 2 cups broth (I used @bonafideprovisions bone broth)
  • 3 tablespoons soy sauce (1 tablespoon separated)
  • 2 tablespoons cashew butter (I used @georgiagrinders)
  • 2 tablespoons coconut milk
  • 2 tablespoons white miso
  • 2 teaspoons sriracha
  • Steamed mini shrimp 1 pound cooked mini shrimp
  • 2 tablespoons sweet chili of your choice
  • 3 cups mixed mushroom, cut up
  • 1 tablespoon coconut oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cloves garlic, minced
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon sesame oil
  • 12 ounces vermicelli noodles
  • Sesame seeds, scallions, and lime to garnish (optional)
  • Steamed bok choy or other cooked veggie (optional)

Instructions

  1. Start by blending together the broth of your choice, soy sauce, cashew butter, coconut milk, white miso, and sriracha until smooth. Place the mixture in a saucepan and set it aside to heat. 
  2. Onto the prepping the shrimp - toss the shrimp with 2 tablespoons of the sweet chili in a bowl, and set aside. 
  3. Remove the broth from heat, and then heat coconut oil over medium-high in a separate saucepan, and add the mushrooms with salt and pepper. 
  4. Sauté for 4 minutes. 
  5. Add 1/4 cup of the broth of your choice, the garlic cloves, coconut amino, rice vinegar, maple syrup, and sesame oil to the mushrooms. 
  6. Cook for about 10-12 minutes until the liquid evaporates and the mushrooms caramelize. 
  7. While the mushrooms are cooking, add the noodles to hot water and cook according to the instructions on the box. Set aside. 
  8. Once the mushrooms are done cooking, heat the sauce over medium. Add a couple of ladle scoops of broth to each bowl, add the noodles, mushrooms, and top with shrimp, mushrooms, and scallions. 
  9. If you would like, top your bowl off with some bok choy, kimchi, sesame seeds, and lots of scallions and lime.
  10. Enjoy!

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