Ramen noodles (yes, the ones from the package) can be dressed up with poached shrimp and bacon to make a porky, smoky broth that tastes slow-simmered. … Less
240 grams rice noodles soaked in warm water until loosened
1 cup garlic chives chopped into 1 inch length
1 cup bean sprouts
1 carrot sliced into matchsticks
1 tsp garlic minced
2 eggs whisked
20 shrimps peeled and deveined
2 tbsp avocado oil
¼ cup reserved noodle water
Garnish: ½ lime
4 tbsp fish sauce
1 tbsp lime juice
1 tbsp rice vinegar
4 tbsp cane sugar
Tamarind Concentrate for Sauce
4 tsp tamarind paste
½ cup hot boiling water
Soak your noodles in warm water for 5 minutes until loosened. Strain but reserve ¼ cup of noodle water for cooking.
In a bowl, mix tamarind paste with hot boiling water. Strain out and discard the solid bits of the paste.
Then add in the other sauce ingredients into the tamarind liquid. Mix until sugar is dissolved.
In a hot wok or pan set over high heat, add avocado oil followed by shrimp. Fry on both sides until mostly cooked.
Then add in minced garlic, carrots, bean sprouts, and garlic chives and stir fry for 2-3 minutes. Push to one side.
Add in softened noodles, followed by noodle tamarind sauce, reserved noodle water and mix until noodles are coated in sauce.
Sweep the noodles to the side. Add in your whisked eggs. Allow them to fry and them break them into bite sized pieces. Mix the eggs into your noodles.
Serve with fresh bean sprouts and lime. Enjoy!