Firecracker Shrimp Ramen Stir-Fry
with Edamame & Scallions
- Shellfish
- Soy
- Sesame
- Wheat
Calling all you heat-seekers and noodle fans—this one’s for you! In just 15 minutes, you’ll be enjoying a bowl of chewy ramen loaded with colorful stir-fried bell peppers, cabbage, scallions, carrots, and edamame. The secret ingredient? Our famous firecracker sauce! This rich, spicy, savory, sweet, salty, tangy AND vegan number our chefs dreamed up is sure to make tonight’s dinner one to remember.
Ingredients
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Edamame
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Pho Stock Concentrate
4 ounce
Red Cabbage and Carrot Mix
4 unit
Scallions
1 tablespoon
Brown Sugar
1 unit
Bell Pepper
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim scallions; cut crosswise into ½-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, edamame, and scallions; cook, stirring occasionally, until lightly browned, 4-6 minutes. Season with salt and pepper.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels and season with salt and pepper. Add shrimp or chicken to pan along with veggies; cook, stirring occasionally, until cooked through, 4-6 minutes.
• Meanwhile, in a medium bowl, combine sweet soy glaze, hoisin, stock concentrate, Sriracha, ¼ cup water, and 1 tsp brown sugar (be sure to measure—we sent more!). (For 4 servings, use ½ cup water and 2 tsp brown sugar.)
• Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds.
• Add another drizzle of oil to pan with veggies. Add cabbage and carrot mix; season with salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes. • Add sauce mixture and drained noodles; toss to combine. Cook, tossing occasionally, until everything is coated in sauce, 2-3 minutes more.
• Divide stir-fry between plates. Serve.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the taste, though some found it overly sweet. Adding soy sauce or shichimi togarashi helped balance the flavors 🌶️.
- Ease of prep: Quick and easy to make with minimal cleanup, perfect for an after-work meal. Watch the noodles closely as they cook very fast.
- Suggestions: Consider reducing the noodles for a lighter dish. Add the green onions later to prevent overcooking, and try including extra bell peppers.
- Leftovers: Tastes best fresh; some found the dish less appealing the next day, with shrimp discoloring from the cabbage.
Reviews from our home cooks
Felt the cooking directions were a bit off. The red pepper and especially the green onion were quite over cooked. Should have said to add the shrimp a bit sooner and add green onions near the end
Great fast meal with little cleanup. Served its purpose for an after work meal well, and was tasty to boot!
Awesome flavor!, easy to cook, we made it with shrimp add-on.
Quick!! Easy!! Little mess!!! It was beautiful to look!! Calorie conscious and delicious!!!
The purple cabbage stains the shrimp so that they look spoiled (but aren't). It is offputting. The flavor was good, but not as good as some of your other recipes.
Delicious but heavy- I'll make it next time with half the noodles
Pretty good. It was a bit too sweet for me, but I added a splash of soy sauce and that made it better
It was good and while the instructions warned that the noodles cooked fast it was still a little unexpected. Flavor was just ok for me.
Very good and easy to cook. Took off one star because the cabbage was almost too much and may have been better without.
Added shrimp for protein, but wasn't as good the next day. Was great the day of, but leftovers, not so much.
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