Instant ramen becomes a thing of the past with this quick and nutritious homemade take on the convenience staple. Full of veggies and shrimp, this recipe comes together in 30 minutes, making it a winter weeknight classic.
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook 1-2 minutes on each side, until firm and pink. Set aside.
In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add onions, carrots, peppers and bok choy. Cook 3-4 minutes, then add ginger and garlic.
Add broth, sriracha, tamari, brown sugar and lime juice. Stir to combined and bring to a boil. Reduce heat and allow to simmer 8 minutes.
Add the ramen noodles and shrimp. Cook for 2-3 minutes, until noodles are tender.
Divide among 4 bowls. Top each with eggs and fresh cilantro. Serve.
