This easy Shrimp with Ramen Noodles recipe is slurpy, tasty, and super simple to make. We make a thick soup base from curry paste, peanut butter, soy sauce, coconut milk, and stock, which we then cook the shrimp and noodles in, to result in a delicious ramen-inspired shrimp noodles dish.
Shrimp with ramen noodles or udon noodles in this thick broth is honestly one of the most comforting noodles dishes you could make! I've garnished the shrimp ramen with mangetouts, lime wedges, cilantro (coriander), and chili oil.
If you're a fan of noodles, then you've got to check out my spicy peanut butter noodles, sweet and sour chicken noodles, and my egg noodles with ground beef recipe!
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About Emily's Recipe
If you're new here, hi! I'm Emily - a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my shrimp with ramen noodles recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
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Texture: the soupy broth is creamy and thick with perfectly cooked shrimp. The noodles are chewy and soft, with a slight crunch from the mange touts (snow peas) and chili oil.
Taste: slightly spicy, very aromatic, and very addictive. We've got lemongrass, chili, garlic and ginger from the yellow curry paste, then peanut notes from the peanut butter, as well as coconut elements from the coconut milk. We've also added cilantro (coriander) and lime wedges for freshness!
Ease: this shrimp noodle recipe takes less than 10 minutes to make and is all in one pan, so super simple!
Top Tips: 1. you don't want to overcook the prawns as this will make them rubbery, so make sure to add the prawns in around 3-4 minutes before serving (or follow the cooking instructions on the back of the shrimp packet). 2. fresh udon or ramen noodles will give you the best bite and will be quickest to cook.
Would I make this again? Every day. It's creamy, slightly spicy, and totally delicious.
Ingredients and Substitutions
Garlic: we're using fresh garlic cloves for this recipe as I think it adds the best flavour. Feel free to use garlic granules if that's all you've got!
Yellow curry paste: thai yellow curry paste is delicious. It's made with shallots, garlic, lemongrass, chillies, coriander, cumin, turmeric, and shrimp paste. It adds a lovely taste to our shrimp noodle recipe. If you can't find yellow curry paste, red curry paste or green curry paste is also a great option.
Soy sauce: we're using light soy sauce for this recipe, but you can also use dark if you'd like but this will make the colour of the soup darker.
Peanut butter: I've used crunchy peanut butter, but smooth is also good. If you're allergic to peanut butter, feel free to use a different type of nut butter.
Coconut milk: full fat coconut milk provides the best flavour, but if you'd like to use lower fat, then go for it! You could alternatively use light cream (single cream), if you don't like the flavour of coconut.
Chicken broth: or fish stock, or veggie stock adds an extra level of flavour.
Shrimps: our protein for this dish. You can use prawns, shrimps, langoustine, whatever you fancy! If you don't like shrimps, chunks of salmon would be delicious, or you could use thinly sliced chicken breast. For a veggie version, chunks of tofu would be so tasty.
Noodles: we're using udon noodles in this recipe, but ramen noodles or soba noodles would be great.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place a saucepan on medium heat and drizzle with oil. Add in the garlic followed by yellow curry paste, soy sauce, and peanut butter. Stir fry for a couple of minutes.
Step 2: Add in the coconut milk and chicken stock. Bring to the boil, then reduce to simmer for 5 minutes until the sauce thickens and reduces slightly. Taste and season accordingly with more curry paste, peanut butter, sugar for sweetness, or salt for seasoning!
Step 3: Pour your shrimp into the broth and give it a stir.
Step 4: Next up, add in the udon noodles (or your noodles of choice), and leave the noodle soup to simmer until the noodles are cooked according to packet instructions.
Step 5: Divide your shrimp with ramen noodles between two bowls. Top with mangetouts, cilantro, lime wedges, sesame seeds, and chili oil. You could also serve it with a jammy egg! Now slurp away and enjoy!!
What to do with leftovers
Storage: Leave the shrimp with ramen noodles to cool, then place in an airtight container or Tupperware and into the fridge for up to 3 days.
Freezing: Once again, leave to cool, then place in airtight containers. Make sure to label the container with the date and contents. Place in the freezer for up to 3 months. Defrost or leave to thaw in the fridge overnight before reheating.
Reheating: You can either place the Tupperware in the microwave (lid ajar) until piping hot or place in a pan and on medium/low heat until bubbling and hot!
FAQs
Make sure that the paste and soy sauce is gluten-free. Then make sure to pick a ramen noodle that is gluten-free like a rice noodle!
For sure, make sure the curry paste is vegetarian. Replace the shrimp with cubes of extra firm tofu or sliced shiitake mushrooms. Then just use vegetable stock instead of chicken or fish stock.
For sure, add some sliced pak choi into the pan with the shrimp. You could also add in sliced mushrooms, sliced cabbage, or edamame beans.
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Easy Shrimp with Ramen Noodles Recipe
Ingredients
- 3 garlic cloves minced
- 1 tablespoon yellow thai curry paste more or less depending on the strength of the paste.
- 1 tablespoon light soy sauce
- 2 tablespoon peanut butter
- 400 ml coconut milk
- 400 ml chicken or fish broth
- 200 g shrimps
- 300 g fresh noodles udon or ramen
For garnish
- Mangetouts
- Cilantro coriander
- Sesame seeds
- Chili oil
- Lime wedges
Instructions
- Place a saucepan on medium heat and drizzle with oil. Add in the garlic followed by yellow curry paste, soy sauce, and peanut butter. Stir fry for a couple of minutes.
- Add in the coconut milk and chicken stock. Bring to the boil, then reduce to simmer for 5 minutes until the sauce thickens and reduces slightly. Taste and season accordingly with more curry paste, peanut butter, sugar for sweetness, or salt for seasoning!
- Pour your shrimp into the broth and give it a stir (you want the shrimps to cook for 3-5 minutes until pink or based on their packet instructions so bear that in mind!).
- Next up, add in the fresh udon noodles (or your noodles of choice), and leave the noodle soup to simmer until the noodles are cooked according to packet instructions.
- Divide your shrimp with ramen noodles between two bowls. Top with mangetouts, cilantro, lime wedges, sesame seeds, and chili oil. You could also serve it with a jammy egg! Now slurp away and enjoy!!
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