Receta Hoarders and Ramen Noodles.

by Mary Cokenour

Still trying to figure out why hoarders need, cases of paper towels and toilet paper, to ward off the Coronavirus aka Covid-19.  Then there are the food hoarders who obviously need Ramen noodles to survive the "Stay Home!" order.  I have to thank these hoarders, as they seem to have a craving for the chicken and beef flavored noodles.  The shrimp flavored?  Plenty of those on the shelf, and I can make some tasty meals with these. That’s exactly what I did for lunch today; pulled together some things out of the seasoning cabinet, freezer and pantry.  As I added them to my Wok, I mentally figured out the amounts and what the combination would taste like.  After all my years of cooking and experimentation, I’ve gotten rather good at this method. Technically, the recipe I made should give six to eight servings.  In my home, make that four to six; yeah, it’s that good, and very easy to create. Stovetop Shrimp Ramen Ingredients: 5 cups water 2 Tbsp. soy sauce 2 Tbsp. sweet chili sauce 3 packages Ramen noodles, shrimp flavor 1 lb. peeled & deveined shrimp (medium size) 1 (10 oz.) package sugar snap peas, thawed Preparation: In Wok, or large skillet, high heat, bring water, soy sauce, chili sauce and contains of Ramen seasoning packets to soft boil.  Add in Ramen noodles, shrimp and snap peas; stir together and bring back to a boil.  Reduce heat to low and let simmer for 10 minutes. Makes 6-8 servings. Mary Cokenour