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Check out our spiciest noodles ever! New Hot & Spicy Fire Wok Volcanic Mongolian Beef!
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Cup Noodles Stir Fry Rice with Noodles General Tso’s Chicken
Cup Noodles Stir Fry Rice with Noodles Japanese Teriyaki Chicken
Cup Noodles Stir Fry Rice with Noodles Korean Spicy Beef
Cup Noodles Stir Fry Rice with Noodles Thai Yellow Curry
Entrees
HOT & SPICY FIRE WOK FIRECRACKER SHRIMP
Hot & Spicy Fire Wok plus Firecracker Shrimp because twice the spice is twice as nice.
20 min
Prep Time
5
Servings
Hot & Spicy Fire Wok Screamin’ Sichuan Beef
Ingredients
- 2-3 packets of Hot & Spicy Fire Wok Screamin’ Sichuan Beef
- 2 cloves garlic, grated
- ¾ cup packed light brown sugar
- ¼ cup hot sauce, such as Frank’s RedHot
- 1 tbsp apple cider vinegar
- ½ tsp kosher salt
- Black pepper to taste
- ¼ tsp red pepper flakes
- 1 ½ pounds large peeled and deveined shrimp (20 to 25 per pound), thawed if frozen
- 2 tbsp butter
- Garnish with parsley or chopped green onions
Instructions
Place the garlic, sugar, hot sauce, vinegar, salt, black pepper, and red pepper flakes in a large bowl and whisk to combine. Pat the shrimp dry with paper towels. Add the shrimp to the marinade and toss to coat. Set aside at room temperature for 15 minutes.
Preheat a cast iron skillet for 2-3 minutes until the pan reaches medium-high heat.
Cook ramen as directed on packaging.
Add butter to the skillet and let it coat the bottom of the pan.
Add shrimp to the pan and cook on each side for about 2 minutes.Marinade should be bubbling and syrupy.
Top Fire Wok ramen with cooked firecracker shrimp.
Garnish with parsley and/or chopped green onions
Entrees
East “Meats” West Hot & Spicy FIRE WOK Screamin’ Sichuan Beef – (Staten Island) FDNY EMS 22
8 hours
Prep Time
4
Servings
Entrees
Firehouse Hot & Spicy FIRE WOK Torched Teriyaki Chicken Rescue Ramen – (Manhattan) Engine 74/Ladder 25
40 min
Prep Time
4
Servings
