Amanda Dawn Okay, so this was seriously one of the best tasting meals I have ever eaten let alone cooked myself. I felt inspired by these Shirataki Noodles to make something great with them, and I already had made Chicken Alfredo with some wide ones, and was planning on making some Spaghetti and Meatballs with some others, and I just had this craving for some ramen.
This is like the real deal type of ramen you go out to a restaurant for, and not the kind of ramen you make in the microwave at your office. It tastes nothing like that stuff out of the plastic wrappers or styrofoam cups. Even if you have never had some full-on Ramen before we highly encourage you to try this dish out.
You can forgo the whole shrimp in the dish if you want, as they are often hard to find at most grocery stores anyhow, but I highly encourage you to use some if you can find a few. Just make sure that all of your shrimp is raw, thawed, peeled, and veined before you cook it (except dont peel the whole shrimp of course).
IF YOU WANT TO MAKE THIS DISH, BUT DON’T WANT IT TO BE SPICY, SIMPLY LEAVE OUT THE SRIRACHA SAUCE OR USE HALF AS MUCH AS WE CALL FOR. THE SAUCE ADDS FLAVOR IN ADDITION TO SPICE, SO IF YOU MAKE THIS WITHOUT SRIRACHA IT MAY NOT TASTE THE SAME OTHERWISE.
