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Kung Pao Shrimp Ramen

Kung Pao Shrimp Ramen


Skip the takeout and whip up this homemade kung pao shrimp recipe to top off our savory miso ramen! Nutty flavor, juicy shrimp, and a little heat make for the perfect bowl of ramen.


  • 1 Mike's Mighty Good Savory Miso Ramen Pillow Pack
  • 2 tbsp hoisin sauce
  • 2 tbsp sriracha
  • 4 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp flour
  • 2 tbsp peanut oil
  • 5-10 shrimps ( tail on )
  • 1/2 cup cashews
  • crushed red pepper ( to taste )
  • 1/2 cup carrots ( cut into sticks )
  • 1/2 cup red bell pepper ( cut into strips )
  • 2-5 dried red chilis
  • chopped green onion ( garnish )
  • cilantro ( garnish )
  • furikake ( garnish )

This Recipe Includes Mike's Mighty Good Savory Miso Ramen Noodle Pillow Pack


  1. In a bowl, mix together hoisin sauce, sriracha, rice vinegar, sesame oil, and flour. Set aside for later.
  2. Add 1 tbsp peanut oil to a pan on medium-high heat. Sautee shrimp and cashews. Add crushed red pepper. Remove from pan and set aside.
  3. Add the other tbsp of peanut oil to the pan. Sautee carrots, bell pepper, and dried chilis until slightly charred.
  4. Pour the sauce from step one over the top. Add shrimp and cashews back in and coat everything in the sauce.
  5. Prepare 1 pack Savory Miso Ramen according to package instructions. Transfer to a bowl.
  6. Add shrimp and other stir fry ingredients to the ramen. Garnish with chopped green onion, cilantro, and furikake.
  7. Enjoy!

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