Ingredients

• 1 tbsp oil
• 1 lb peeled shrimp
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 tsp chili garlic sauce
• 1 tsp grated fresh ginger
• 2 packages instant ramen noodles, flavor packet discarded
• 1 cup shredded green cabbage
• 1 red bell pepper, sliced
• 1 carrot, peeled and julienned

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring occasionally, until it turns pink, about 3 to 4 minutes. Remove the shrimp from the skillet and set it aside. Stir in the broth, soy sauce, honey, chili garlic sauce, and ginger. Bring the mixture to a simmer and add the ramen noodles. Cook until they begin to soften, about 2 minutes. Add the cabbage, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables begin to soften and the ramen is tender. Return the shrimp to the skillet and continue to cook, stirring, until everything is coated with the sauce.
Serve immediately or store in the refrigerator for up to 3 days.