Wendy’s Seafood Ramen Noodles

My seafood and vegetable ramen is made with a vegetarian broth, that can rival a bone broth for depth, complexity and flavor. Loaded with sautéed vegetables and caramelized seafood this is a treat for seafood ramen lovers. This recipe has many moving parts, but it is so worth the effort.

Course Entree, Main Course

Cuisine Asian fusion, Japanese

Keyword Japanese noodles, Ramen, Seafood soup

yellow yellow

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 446kcal

Author Dr. Wendy Dearborne

Equipment

Wok or large skillet
Tongs
Large plate
Medium size bowl

Ingredients

4 3oz ramen instant noodles packets seasoning packet discarded
1 1/2 lbs jumbo shrimp peeled rinsed and deveined defrosted
8 large scallops defrosted rinsed and patted dry
12 New Zealand green lipped mussels on 1/2 shell defrosted rinsed and cleaned (they come precooked)
8 cups vegetarian broth
1.5 tbsp avocado oil
2 tbsp teriyaki sauce or soy sauce
2 tsp light soy sauce
1/4 tsp white miso paste
1 tsp garlic minced
1 tbsp honey
1 cup shredded green cabbage
3/4 cup carrots julienned
1/2 cup red onions thinly sliced
1/2 cup zucchini julienned
1/2 large yellow squash julienned
1/2 large red bell pepper julienne
1/4 cup green onions chopped
2-4 large boiled eggs semi hard (waxed/jammy) peeled and cut in half
2 tsp shaoxing wine
1/2 tsp salt
1/2 tsp black pepper
4 wedges of lime
1 tbsp chopped cilantro
2 tbsp hot chili oil

Instructions

Mix teriyaki sauce, light soy sauce, honey, miso paste and 1/2 of the minced garlic and set aside.
Marinade shrimp and scallops with shaoxing wine, salt, pepper and the remaining 1/2 tsp of minced garlic and set aside for 10-15 minutes.

Sautéing vegetables individually

Be sure to sauté vegetables like carrots and peppers last so they do not discolor the lighter vegetables.
In a wok or skillet on high heat, add 1/4 tbsp avocado oil. Sauté cabbage until softened and tender, but still retaining its crunch, about 90 seconds. Remove from the wok and place in medium size bowl. In the same wok add 1/4 tbsp of avocado oil, sauté red onions until fragrant and beginning to soften about 60 seconds, remove from wok and place on a plate.
In the same wok sauté zucchini for 60 seconds remove from wok and place on the plate next to red onions. Add a splash of oil if needed. Sauté yellow squash for 60 seconds and place on the plate next to zucchini. Sauté carrots for 90 seconds and place on the plate next to the yellow squash. Sauté red peppers for 45 seconds and place on plate next to the carrots. Set the vegetables aside.
In a large pot bring the vegetable broth to a boil, add mussels, then reduce heat to low and simmer for 7-10 minutes.
Remove shrimp and scallops from marinade and pat dry. In the same wok on medium high heat add 1 tbsp of avocado oil. Add scallops and shrimp and cook for 90 seconds on each side. Don’t overcook! Remove from wok and set aside.
Add the premixed sauce to the wok and increase heat to high. When the sauce is bubbling and has started to thicken and reduce, add the shrimp and scallops with all accumulated juices back to the wok, and cook on high for 2 minutes. Stirring until shrimp and scallops are coated and slightly caramelized. Remove from heat and set aside.
Remove mussels from the broth and set aside. Over high heat, bring broth to a boil, add dry ramen noodles to the broth and cook for another 2-3 minutes.
Using tongs, remove noodles to individual serving bowls and ladle in the boiling hot broth and place mussels, scallops, shrimp, sautéed vegetables and eggs in a decorative circle around the bowl.
Drizzle 1/2 tsp of homemade chili oil over each of the bowls, garnish liberally with green onions and cilantro.

Notes

Ramen Broth

Your broth is as important as the toppings you select. Checkout my recipe for a vegetarian broth that rivals a bone broth.

Boiled Eggs

Boil the perfect eggs to top your ramen noodles with. Checkout tips on how to consistently get your boiled eggs perfect!

Eating Your Ramen Later

If you don't plan on eating this right away make the ramen noodles separately, then add them when you get ready to serve them. Simply heat noodles in the broth and then place them in the individual serving bowls. The noodles will soak up the broth and become soggy if they are left for an extended time in the broth.

Nutrition