- Serves: 2
- Calories: 528 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Ebi-ramen
Cut the napa cabbage (Chinese cabbage) into 1 cm. strips.
Heat the salad oil in a pan. Add the shrimps and saute for 1 minute on medium heat. Add the napa cabbage (Chinese cabbage) and saute for a couple of minutes.
Pour the Chinese soup stock (or chicken broth), soy sauce and salt into the pan. Bring to a boil.
Mix the potato starch and 2 tablespoons water. Add the mixture into the pan. Stir until creamy. Remove from the heat.
Boil the 1 liter of water in a big pan and add the ramen noodles (or Chinese noodles). Boil for 1 to 4 minutes (follow the cooking instructions on the bag). After boiling, drain the noodles in a colander and quickly add to the serving bowls.
Pour the shrimps and napa cabbage soup over the noodles in each serving bowl.
Shrimps and ramen noodles with creamy soup tastes very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist