Ingredients :
- 2 tablespoons canola oil
- 1/2 pound sliced baby portobello mushrooms
- 1 large carrot, shredded
- 4 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 carton chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 pound uncooked shrimp, peeled and deveined
- 2 packages ramen noodles
- 4 green onions, chopped
- Chopped fresh cilantro, optional
Directions :
- In a large saucepan, heat canola oil over medium heat. Add mushrooms and carrot; cook and stir until mushrooms are tender, 6-8 minutes. Stir in garlic and ginger; cook 1 minute longer.
- Stir in broth, soy sauce and sesame oil. Bring to a boil. Add shrimp and ramen (discard seasoning packets or save for another use). Simmer until shrimp turn pink and noodles are tender, 4-6 minutes. Garnish with green onions and, if desired, cilantro.
