Shrimp Sesame Noodles I Trail Cooking

We revisited this recipe to make it with freeze-dried shrimp, which can be found online.

Update end of 2025: It has become hard to source freeze-dried shrimp once again. Dried can be found, but cold soak it first, drain, and then add, as it can be very salty.

Shrimp Sesame Noodles

Ingredients:

3-ounce pack ramen (discard flavor packet)
½ cup freeze-dried shrimp
2 Tbsp diced carrots
2 Tbsp dried diced onion
¼ tsp red pepper flakes

Also take:

2 tsp sesame oil
2 chicken broth concentrate pouches

Depending on the method, add the dry ingredients to a quart freezer or sandwich bag. Store the sesame oil in a leakproof container.

FBC Method:

Place the freezer bag into an FBC Cozy. Add the broth concentrate pouches and 2 cups of boiled water to the freezer bag. Seal tightly and let sit for 10 minutes. Add the sesame oil and eat.

One Pot Method:

Bring 2 cups of water and the broth concentrate to a boil in a small pot. Add in the dried ingredients and let simmer for 3 minutes. Stir in the sesame oil and eat.

Serves 1.

Version 2:

Shrimp Sesame Noodles

Ingredients:

1 packet of 3-ounce shrimp-flavor ramen
2 Tbsp dried diced carrots
2 Tbsp dried diced onion
¼ tsp red pepper flakes
1 pouch or can of baby shrimp
2 tsp sesame oil

At home, pack the ramen with ¼ of the seasoning packet, carrots, onions, and red pepper flakes in a quart freezer bag. Pack the oil in a small bottle and place it and the shrimp in the bag.

Add about 1½ cups of near-boiling water to the bag. Push air out, seal well, and mix by gently shaking and rolling the bag till the ramen starts to just soften. Put the bag in a cozy for 10 minutes, tucking the shrimp pouch underneath, to warm it up.

Opening one corner a bit, drain off the water carefully, add in the shrimp, and toss with the sesame oil.

Serves 1.

Notes:

By using only ¼ of the seasoning packet, you keep the sodium levels at a decent rate, yet still get some of the flavor. If desired, one can add more seasoning or keep the broth and have it as a noodle bowl.

If you cannot find shrimp in a pouch, use a can of tiny, drained, or freeze-dried shrimp instead.

Version 3:

Shrimp Sesame Noodles

1 pack of ramen (used Asian Vegetable)
1 can tiny shrimp

In a small bag:

2 Tbsp diced dried carrots
2 Tbsp diced dried onion
¼ tsp red pepper flakes

Pack in a small vial or bottle:

1 tsp sesame oil

Directions:

At home, mark the vegetable bag with “2 cups water”.

FBC Method –

Pack the ramen and vegetables in a quart freezer bag. Bring 2 cups of water to a near boil. Place the freezer bag in a cozy spot, and add the water. Seal and let sit for 5 minutes, add in drained shrimp, ramen seasoning, and sesame oil, let sit for a couple of minutes in a cozy to heat through.

Insulated Mug Method –

Add the ramen and vegetables to a large insulated mug. Pour 2 cups boiling water over, cover and let sit for 5 minutes, add in drained shrimp, ramen seasoning and sesame oil, let sit for a couple of minutes covered to heat through.

One Pot Method –

Bring 2 cups of water and the vegetable bag to a boil in a small pot. Add in ramen noodles, lower the heat a bit, and cook for the time on the package (Koyo is 4). Take off the heat, stir in the drained shrimp, ramen seasoning packet, and sesame oil.

Serves 1.

Great with sesame seeds sprinkled on top and dried cilantro.