This is a great recipe that is featured in the March 2009 issue of Southern Living magazine. I altered it slightly and tripled it because it served only one person. I made a few changes and jazzed it up a little with the additions of sesame oil and soy sauce. I am posting my adaptation.
Shrimp Noodle Bowl
3- 3oz packages of Oriental Flavor Ramen Noodle Soup
2 cups water
4 tbsp fresh cilantro, finely chopped
2 tsp sesame oil
2 tsp soy sauce
fresh trimmed snow peas (or you could use sugar snap peas)
1 lb shrimp, peeled
1/2 cup shredded cabbage
salt to taste
3 tbsp chopped peanuts
Stir together flavor packet from ramen noodle soup mix, water, and cilantro in a medium saucepan. Bring to a boil; add noodles and snow peas. Cook 1 minute, and stir in shrimp and cabbage. Cook 2 minutes, or until shrimp is pink. Transfer to a bowl and top with chopped peanuts.
Yield: about 4 servings.
(Note: You can substitute chopped cooked chicken for the shrimp).
Finely chop the cilantro.
I used precooked shrimp, but you can use raw and cook it a little longer.
Combine water, flavor packets, and cilantro, and bring to a boil.
Add snow peas and noodles:
Then shrimp and cabbage. Heat through.
Top with chopped peanuts.
It was very light, tasty, and nutritious.