Dinner of the Week: Sweet and Spicy Seafood Ramen

I don’t mean to brag, but I made the best ramen noodles in the world last night.

Don’t judge.

During my four years of being a poor college student, I became a ramen noodle aficionado. It’s amazing how far a 10 cent pack of noodles can get you.  I try not to eat ramen very often now because of how jam-packed with sodium it is, but it is great to splurge from time to time.

Last night, I had a craving for ramen, and whipped something up for myself based on what I had on hand.  It was the most perfect concoction I’ve ever created.  Tears may or may not have been shed.  From across the dining room table, Evan shot me jealous looks as he ate a leftover hamburger.  Or he might’ve just thought I was crazy.  Who knows.  🙂

Sweet and Spicy Seafood Ramen

– 1 pack ramen noodles of choice
– 1 handful frozen raw shrimp
– 1 handful frozen raw calamari
– 1 cup frozen corn kernels
– 2 tablespoons hoisin sauce (or to taste)
– 2 tablespoons sriracha sauce (or to taste)
– 2 cups water
I love calamari more than any other food in this world.  I’m weird.  You can certainly eliminate it if you don’t care for squid.  Although I think you should give it a shot!  Place approximately one handful of frozen calamari and shrimp into a colander.  Run cold water over the seafood for about five minutes, stirring occasionally, until they are tender.
Meanwhile, bring two cups of water and your pack of ramen noodles to a boil.

Once the shrimp and calamari are thawed, drain both and place the calamari onto a cutting board.  Slice up each tube of calamari width-wise into three or four circles.

Add the calamari, shrimp, and frozen corn into the boiling pot, and lower the temperature just a tad.  Mix well.
Almost immediately, the calamari will curl up into perfect rings!

To reduce the amount of sodium, I used only about a 1/3 of the ramen noodle seasoning packet, approximately 2 tablespoons of hoisin sauce, and a boatload of sriracha sauce.  That’s just my general preference when it comes to spicy food, and I’m typically a masochist.  If you are faint of heart, please use the sriracha sauce to your own discretion.

Stir well.  I usually cook the soup for about five minutes longer than the packet instructs you to, simply because I feel that once it boils down, the flavors of the soup permeates well into the noodles.  If you prefer a more watery soup, just heat the ramen until the calamari is cooked and the shrimp turn bright pink.
Pour into a bowl and enjoy!

I smiled the entire time I ate this dinner, and was stuffed by the time I was done with it.  Next time, I’ll add a handful of bok choy or fresh spinach leaves to the ramen for more flavor and to make it a little more healthier.

Loved this!  Not bad for a, say… $2 meal?
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