Fried ramen noodles with shrimp, corn and bacon – detailed cooking recipe. Share with friends: 
Time: 2 hours. 35 minutes Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr peeled and chopped large (16/20) shrimp (cut in half lengthwise), leave the shell for the broth
- 8 dried shiitake mushrooms (approximately 20 gr.)
- 425 gr. fresh ramen noodles (as a last resort, you can use and dry)
- 110 gr. 1 cm thick strips of bacon
- 2 ears of corn (to separate the grains) or 1 tbsp. frozen corn (thaw)
- 1 tbsp. l vegetable oil
- 4 stalks of green onions (chopped green parts, white leave whole
- 1 tbsp. l Mirin sauce (rice light wine)
- 2 tsp condiments for seafood
- Salt and ground black pepper
- Shredded nori for decoration
Dashi Bouillon:
- 2 pieces of kombu 15-18 cm long. (Dried seaweed; approximately 20 gr.), rinse
- 45 gr. bonito tuna flakes
Recipes with similar ingredients: noodles, shiitake mushrooms, corn, seaweed, nori, shrimp, tuna, green onions, mirin (rice wine), bacon
Recipe preparation:
- For dashi: In a medium-sized saucepan, mix a combo with 6 Art. cold water and slowly bring to a boil over medium heat, about 10 minutes Do not boil the combo, otherwise it will become bitter. how as soon as the water starts to boil, remove and discard the combo and put bonito flakes. Heat almost to a boil, remove from heat and leave to insist a few minutes. Strain into a bowl and get the bonito flakes.
- For ramen noodles: Wash the pan, pour oil into it and put on a moderately strong fire. Add the remaining shells shrimp and white onion slices. Sauté while stirring until shells not completely browned, 4-5 min. Well-Toasted Shells must crunch. Add dashi broth, shiitake mushrooms and bring mixture to a boil. Cook for 30 minutes, then strain the broth, leaving mushrooms. Pour the broth into the pan again, add mirin, seasoning for seafood and put the pan on low heat until filing. You should get about 3 tbsp. broth. Cut off mushroom legs and chop hats.
- In a large saucepan over high heat, bring the water to a boil and boil the noodles according to the instructions on the package. Drain and rinse noodles with cold water to remove starch from the surface and stop the cooking process. Leave the glass to water. fry the bacon in a large skillet over medium heat until it becomes crunchy, about 5 minutes, then shift it to the made-up paper towel plate. Drain half of the sunken fat bacon in a small container and leave to fry noodles. Increase the heat to moderately strong, put in a pan in the remaining shrimp fat and corn and sprinkle with salt and pepper.
- Fry the shrimp until cooked, about 4 minutes. Shift shrimp and corn on a plate, then pour into a pan remaining fat. Heat it well, then put the ramen noodles. Fry, stirring as little as possible, until the noodles become crispy and fry in places, about 3 minutes. noodles in 4 bowls. Top with shrimp, corn, bacon, chopped mushrooms, sprinkle with green onions and chopped nori. Pour the broth from the ramen noodles into the bowls and serve.
