Spicy Ramen with Shrimp, Green Onion and Kimchi

Simmer up a yummy, savory bowl of ramen in no time with this quick and easy dinner. MORE + LESS -

cups Progresso™ chicken stock or broth (from 32-oz carton)

1/2

lb uncooked deveined peeled large shrimp, tail shells removed

package (3 oz) chicken-flavor ramen noodle soup mix (save seasoning packet for another use)

1/2

cup kimchi, thinly sliced

1/2

cup red bell pepper, sliced into thin bite-size strips

green onions, sliced on the bias (1/2 cup)

tablespoon soy sauce

teaspoons Sriracha sauce

teaspoon finely chopped gingerroot

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1

In 4-quart saucepan, heat all ingredients to boiling over high heat. Boil 3 to 4 minutes or until noodles soften and shrimp is pink and fully cooked.
2

Divide mixture between 2 bowls.

Kimchi comes in mild and hot varieties. Choose the type that suits your palate for this flavorful dish.
Frozen shrimp is an easy weeknight protein if you know how to handle it. Look for peeled and deveined shrimp. Thaw in a colander set inside a bowl under cold running water 10 to 15 minutes or until fully thawed. Then pat dry and cook as directed.