Shrimp & Veggie Ramen
One of my greatest skills in life is the ability to repurpose meals! Sometimes I meal prep a big ol batch of one meal and by day three, I am SO SICK of eating the same stinkin meal! So I try to repurpose or recreate a brand new meal using a few additional ingredients. I made a Shrimp & Veggie Stir Fry and repurposed the leftovers to make a ramen soup! I just threw the stir fry leftovers in a pot with bone broth, and had lunch in less than ten minutes!
Shrimp & Veggie Ramen
Ingredients:
Leftover stir fry (or you could make this with a bag of frozen stir fry veggies, and soba noodles with sauce
2 cups chicken bone broth
Sriracha or chili sauce
Instructions:
In a pot, add in your leftover Shrimp & Veggie Stir Fry (recipe here) and add one carton (16.9 ounces) of Chicken Bone Broth
Bring to a boil and serve ramen in a bowl with sriracha or chili sauce.
To make this recipe vegetarian, replace the shrimp with tofu or edamame, and use vegetable broth instead of bone broth!
If you don’t like shrimp, you could use chicken or beef!
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