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Before you jump to Mike's Spicy Thai Shrimp Ramen Noodles recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.

Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. Each and every family must start creating changes that are environmentally friendly and they must do this soon. Read on for some methods to go green and save energy, mainly in the kitchen.

While it may not taste as good, cooking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and perhaps this small bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, nonetheless that is definitely not true. You get the maximum energy savings by fully loading the dishwasher before commencing a wash cycle. Conserve even more money by air drying and also cool drying your dishes rather than heat drying them.

The kitchen by itself offers you many small means by which energy and money can be saved. It is quite easy to live green, after all. A lot of it truly is simply making use of common sense.

We hope you got insight from reading it, now let’s go back to mike's spicy thai shrimp ramen noodles recipe. You can have mike's spicy thai shrimp ramen noodles using 26 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to prepare Mike's Spicy Thai Shrimp Ramen Noodles:

1. Get Shrimp [pre-steamed - de-veined - de-shelled]
2. Use Thai Chilies [small chop or 1/2 tbsp red pepper flakes]
3. Prepare Thai Basil [chopped - packed - no substitutions - it makes the dish]
4. Get Red Or White Onions [sliced thin - i use both]
5. Take Fresh Cabbage [sliced thin]
6. Take Green Onions [1" angle chop]
7. You need Fresh Bean Sprouts [left whole]
8. Prepare Fresh Jalapeños [round slice]
9. You need Fresh Ginger [minced]
10. Get Diakon Radishes [thin sliced]
11. Get Fresh Snap Peas [left whole]
12. Prepare Water Chestnuts [chopped]
13. You need Fresh Carrots [thin sliced or shaved]
14. Take Fresh Mushrooms [sliced]
15. Take Fresh Eggplant [chopped - optional]
16. Take Cans Low Sodium Vegetable Or Seafood Broth/Stock
17. Prepare Quality Fish Sauce
18. Provide Chinese 5 Spice [heaping]
19. Prepare Bags Oriental Ramen Noodles [or 6 oz organic ramen noodles]
20. Use Garlic Siracha Sauce
21. You need Hoisin Sauce
22. You need Soy Sauce
23. Provide Fresh Black Pepper
24. Get Sesame Oil & 1 tbsp Wok Oil
25. Use Sesame Seeds [garnish]
26. You need as needed Fresh Lime Wedges [for serving]

Instructions to make Mike's Spicy Thai Shrimp Ramen Noodles:

1. Slice, chop and seperate your more dense vegetables from your softer vegetables. - - Authors Note: Some vegetables listed above aren't pictured below. I have a few picky eaters here tonight.
2. Bring your broth, Chinese 5 Spice and sliced green onions a boil. - - Authors Note: Go low sodium on your broth. Remember, you can always add more soy sauce [sodium] but it's darn near impossible to remove it.
3. Use regular Ramen Noodles or organic Ramen Noodles. Maruchan Noodles are easier due to their flavor packets. Either way, they're sturdy noodles that will hold up, even upon re-heating.
4. Add your noodles to the boiling pot. Boil for exactly 3 minutes.
5. Drain your noodles but don't disgard your broth. Reserve it just in case some want a wet noodle soup. Feel free to add additional water if need be.
6. Place your boiled noodles and flavor packets with green onions in a bowl. Add 1/4 cup broth, as well as your Fish, Sriracha, Soy and Hoisin sauces. Mix well with chopsticks and seal noodles up tightly. - - Allow your noodles to sweat and plump up in all of that delicious flavor for at least 10 minutes.
7. Seal tightly.
8. Add sesame and wok oil to a heated pan or Wok.
9. Add your most dense vegetables [i.e., snap peas, water chestnuts, red/white onions, diakon radishes, carrots, jalapeños, etc.] to your heated pan. Fry vegetables on high for 3 minutes. Stir regularly.
10. Add your least dense vegetables [i.e., cabbage, mushrooms, basil, cilantro and sprouts] to your pan and fry for 1 minute longer. You'll want some crisp to your cabbage so don't over fry.
11. Add your pre-steamed shrimp and noodle mixture to your sizzling Wok. Mix well and fry for 1 minute longer covered. Add additional broth if needed or desired.
12. 2 lbs pre-steamed, pre-shucked, de-veined shrimp.
13. Know you can make this noodle dish on the dry or wet noodle side. [as in a soup] 1st picture below is a wet noodle soup. The bottom 2 pictures are considered dry, pan seared noodles. - - Serve noodles hot with sides of additional Soy, Siracha, Hoisin and Fish Sauce. Also, lime wedges and fresh Thai Basil. - - Garnish noodle dish with sesame seeds and fresh cilantro. Enjoy!
14. These last 2 photos are of a dry, pan seared Thai noodle dishes.

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