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Ramen Shrimp Pouch

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4596
Energy (kCal)953.7075
Carbohydrates (g)111.9061
Total fats (g)47.0342
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F. | 2. Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid. | 3. In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ramen noodle 2 packages 712.8 97.6212 16.4754 28.4958
    mushroom 1/2 cup chopped dried - - - -
    shrimp 20 raw peeled deveined - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    scallion 1/2 cup sliced 16.0 3.67 0.915 0.095
    red pepper flake 1/2 teaspoon - - - -
    kosher salt 1/2 teaspoon - - - -
    vegetable broth 1 quart - - - -
    mirin 1/2 cup - - - -
    soy sauce 1/4 cup 33.7875 3.1429 5.1892 0.3634
    sesame oil 4 teaspoons 159.12 0.0 0.0 18.0
    aluminum foil 4 squares - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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