Spicy Thai Shrimp Ramen Stir-Fry with Green Beans and Peanuts

This saucy noodle stir-fry is packed with crisp green beans, hearty cabbage and succulent shrimp all tossed in a sauce that’s equal parts sweet, salty and spicy. A squeeze of fresh lime juice brightens the dish while chopped peanuts, sprinkled on top, ties it all together with a crunchy finish.

Ready in just 20 minutes, this recipe is perfect for busy nights when you need a tasty, stress-free meal. The combination of tender ramen noodles, perfectly cooked shrimp and vibrant vegetables makes for a satisfying dinner that will become a weeknight favorite.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim green beans if necessary. Quarter lime. Roughly chop cilantro. Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
2. While noodles cook, rinse shrimp under cold water, then pat dry with paper towels. Season all over with garlic powder. Heat a large drizzle of oil in a large pan over high heat. Add shrimp, green beans and coleslaw mix. Cook, stirring occasionally, until veggies are browned and tender and shrimp are opaque and cooked through, 4-6 minutes.
3. Stir sweet soy glaze, chili sauce, 1 TBSP butter and chili flakes to taste into pan with shrimp and veggies. Cook, stirring, until coated, 1-2 minutes. Remove from heat. Stir in drained noodles and juice from two lime wedges until thoroughly coated and combined. Taste and season with salt and pepper.
4. Divide stir-fry between shallow bowls. Garnish with peanuts and cilantro. (TIP: For an extra-nutty crunch, toast peanuts in a hot dry pan!) Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba or even rice noodles. Adjust cooking time according to package instructions.

How can I make this dish less spicy?

Reduce or omit the Korean chili flakes. You can also use less sweet Thai chili sauce or substitute with a milder chili sauce.

Can I add other vegetables?

Absolutely! Bell peppers, snap peas or broccoli would be great additions. Just adjust cooking time as needed.