Orange Shrimp and Ramen Stir-Fry

Orange Shrimp and Ramen Stir-Fry

Chinese take-out isn’t necessarily Chinese food. It is usually very Americanized and might not even be recognized by a person who is actually from China. Orange Shrimp and Ramen Stir-Fry is Chinese take-out and not Chinese food. That being said, it is delicious and really easy to make.

I bought the shrimp already cleaned. If you are going to clean them yourself, it will add a great deal of time to the prep. I also bought different colored baby bells, just to add variety and color. If you want, you can buy a package of frozen peppers and onions to save time. They do not need to be cooked, just defrosted.

 

Servings: 6 
Hardware:  Measuring spoons and cups, a cutting board and a knife, a large, deep skillet, tongs, a large pot, a small bowl and a fork, paper towels, a wooden spoon 
Time:  prep: 15 minutes; Cook: 15-20 minutes; Dinner in about 30 minutes

 Ingredients:

• 1pound large shrimp (31/35 shrimp per pound)
• 2 cloves garlic
• 1 medium bell pepper (8 ounces)
• 1 small onion (4 ounces)
• An orange with a really nice, clean skin
• 3 green onions
• 1 cup chicken broth
• ⅓ cup orange juice
• 2 tablespoons soy sauce
• A pinch of red pepper flakes (or more depending on your taste)
• 1 tablespoon cornstarch
• 3 packages of Ramen noodles
• Cooking spray
• Salt

1. If you didn't  buy the shrimp cleaned, do that first. Place them in the fridge until needed. Scrub the orange and slice it into eighths. Mince the garlic. Slice the pepper into long, thin strips and remove any white pith. Slice the onion into rings and then slice the rings in half. Slice the green onions into thin slivers. Open the packages of ramen, discarding the foil packets of salt.
2. Fill the pot with water and put it onto boil.
3. Rinse the shrimp, pat them dry and salt them. Drying them makes them get crispier.
4. Spray the skillet with cooking spray and heat over medium. When the skillet is hot, cook the shrimp for 2-3 minutes on each side and remove to the plate. Don’t crowd them, you may have to cook them in batches.
5. Add more spray to the same pan and sauté the garlic, onion and bell peppers until they are cooked enough for you. I like them still a little crispy. Remove them to the plate, too.
6. Pour the chicken broth, orange juice and soy sauce into the still hot skillet. Bring to a boil and stir, scraping up any bits left on the bottom of the pan.
7.  Add the cornstarch to a bowl with about 3 tablespoons of very cold water. Use the fork to mix until the cornstarch is completely dissolved. Add the cornstarchy water to the sauce and stir. Allow it to boil. The mixture should thicken.
8. Turn the broth down to a very low simmer and add in all of the cooked veggies and shrimp. Sprinkle on the red pepper flakes. Taste and adjust the salt.
9. Place the ramen in the boiling water. DO NOT OVER COOK THEM. It only takes 3 minutes. As, soon as the ramen is done, use the tongs to move them from the boiling water to the shrimp and toss to make sure everything is coated. Add in the orange slices and green onions and serve right away.