Every once in a while, I get emails from Mark. They’re usually SUPER random. It’s not unusual that I’ll get sent a trip idea. Whether that trip comes to fruition or not, it’s still fun. There’s nothing like breaking up the work day with dreams of overwater bungalows and margaritas on the beach…ahhh….
Sometimes, I’ll get an email reminding me to do something that I’ll otherwise forget. You know, little things, like printing my W-2 so we can, you know, submit our taxes. I’m a procrastinator, and it drives Mark insane.
I’ll also put off other things like getting my oil changed and tires rotated. Or WORSE, investigating a parts recall on my car. Something minor, of course. I mean, is there anything worse than an auto shop? What an inconvenience. Putting off those things for long enough will eventually result in an email from Mark.
We also use email for parenting coordination – pick-ups, drop-offs, babysitting arrangements, the 239 days each year our kids aren’t in school. Eye roll. I have a terrible memory and live based on my work calendar, so Mark knows he has to email me any changes to our usual, or I’ll never retain what I’m supposed to be doing and when.
Today it was an email about snowshoeing (can’t make this stuff up). COVID times have us desperate and creative, no doubt.
The last email before today’s was a few links to recipes. This Spicy Ramen Noodle recipe was one of them. HONESTLY, wasn’t excited about it. I like spicy, but ULTRA hot isn’t my thing. This recipe looked flamin’ hot. But, I’m a nice wife so…I made it, but toned it down a bit. Mark loved it. I loved it. And if you love spicy soups and ramen, you’ll love this, too! Email the link to your person now 😉
- 4 eggs
- 6 cups low-sodium chicken broth
- 2 jalapenos, sliced and divided
- 4 cloves garlic, minced
- 1 Tbsp fresh ginger paste
- 3 Tbsp gochujang
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp sesame oil
- 1 tsp sambal oelek
- 1 tsp rice wine vinegar
- 6 oz ramen or lo mein noodles
- 1 lb raw shrimp, peeled and deveined
- 4 green onions, sliced
- 1 tsp sesame seeds, for serving
- Heat water in a sauce pan, filling at least 3-4 inches, over medium-high heat until at a gentle boil. Carefully add eggs to the boiling water and cool 3-4 minutes. When time is up, remove to a bowl of ice water before carefully peeling; set aside.
- Heat broth in a large pot over medium-high heat. Add half the sliced jalapenos, garlic, ginger, gochujang, soy sauce, sesame oil, sambal oelek, and rice vinegar; stir and bring to a gentle simmer; cook for 10 minutes.
- Add the noodles and and shrimp, cooking until noodles are tender and shrimp are cooked through, about 5 minutes.
- Serve hot, topped with a halved egg, remaining sliced jalapenos, and sesame seeds.
Recipe slightly adapted from Chili Pepper Madness
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 9.0gCholesterol: 301mgCarbohydrates: 48.0gFiber: 2.5gSugar: 5.3gProtein: 31.3g
Looking for similar flavors, perhaps? Here ya go!
- 20 Minute Sweet and Spicy Noodles
- Spicy Asian Noodles with Chicken
- Easy Pork Ramen
- Spicy Thai Noodles with Shrimp