This wonderful dish takes only a few short minutes to prepare, yet it looks and tastes so great it is in my standard arsenal of quick and easy dishes.

I always have some sort of seafood, pasta and vegetables in my fridge, freezer and larder, so this on lends itself to a quick solution if unannounced guests come by or if I just want a sumptuous but quick-fire meal. You can replace the shrimp with any seafood (or other protein), the ramen with any pasta and the broccoli with any greens in this dish. Just make absolutely sure you don’t skimp on the broth.  A first class chicken-, seafood-, beef- or vegetable-broth is a must in order to get a satisfying result. Also, you want to make sure you season your dish so that the broth alone will be a knock-out : Ginger, garlic, lime juice, a spritz of Maggie, a dash of sugar, some chili oil and a few drops of sesame oil will enrich any simple broth and take it to a higher level.

1. blanch broccoli in generously salted water
2. shock in ice water, drain
3. cook ramen noodles, drai
4. toss ramen with sesame oil
5. add headless/peeled/deveined shrimp to simmering stock I used half chicken stock/half clam juice), simmer for one minute (use tail-less shrimp if you prefer)
6. place broccoli and ramen in serving dish
7. add broth with shrimp, drizzle a few drops of chili oil, sprinkle with VERY finely sliced red onion and 1/2 inch sliced scallions, serve with sweet thai chili sauce to dip shrimp.
8. Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth