Ramen Noodles Uptown Wednesday, August 8, 2007
2 cans chicken stock
2 pkg chicken flavor ramen noodles
2 to 3 cups shredded Chinese cabbage
1/2 lb frozen, boiled, peeled shrimp
In a large pot, bring chicken stock to a boil. Stir in Chinese cabbage and cook about 3 or 4 minutes or until just wilted. Break up the noodles and add to the boiling stock with the flavor pkgs. Cook about 3 minutes or until tender. Remove tails from shrimp and stir into the soup. Serve immediately.