Shrimp and cabbage ramen salad bowls

By Camille Arcese
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Growing up I remember loving when I’d get to eat a bowl of those yummy, inexpensive packaged ramen noodles. I loved how easy it could be to get a hot, satisfying snack with virtually zero effort, but now as an adult I know I’m better off enjoying those flavours with some veggies thrown into the mix. Rather than using the flavour packet to make a soup broth, this salad uses it to season the dressing, thus transforming a simple bowl of shredded cabbage into a fresh and tasty ramen-inspired salad. Shelled edamame, sautéed shrimp and shitake mushrooms add protein, flavour, and texture to the dish, while the crumbled noodled garnish adds an amazing crunch. Be sure to always shred and dress the cabbage with some of the dressing the day before so that it can all marinate, soften and infuse. Add the shrimp, shitake and crumbled noodles just before serving.



  • 2 cups frozen shelled edamame
  • 1 x 85 gram package ramen noodles, chicken or vegetable flavour
  • 1/4 cup sherry vinegar
  • 1/3 cup canola oil
  • 5 turns freshly cracked black pepper
  • 1 teaspoon maple syrup
  • 2 tablespoons ponzu
  • 1/2 head green cabbage, finely shredded
  • 3 stems green onion, finely chopped
  • 300 grams shrimp, peeled and deveined, 31-40pp size
  • 6 cups shiitake mushrooms, sliced
  • 4 tablespoons canola oil, divided
  • Salt and pepper, to taste


  1. Follow package directions to thaw edamame beans. Set aside.
  2. To a mason jar add the seasoning packet from the ramen noodles, the sherry vinegar, 1/3 cup canola oil, pepper, maple syrup, and ponzu. Close tightly with lid and shake to combine.
  3. Use a sharp chef’s knife or mandoline to finely shred the cabbage. In a large bowl toss together the cabbage, green onion, and about half the dressing. Cover and refrigerate cabbage four hours or overnight. Keep the balance of the dressing in the fridge as well.
  4. Before serving, heat a large non-stick frying pan over medium-high heat – use one that has a lid. Add two tablespoons of the remaining oil, swirl to coat, and then add the shrimp to the pan. Season to taste with salt and pepper and sauté until pink and cooked through, about five minutes. Remove from pan and transfer to a plate to hold.
  5. Reduce stove to medium heat before adding the rest of the oil and shitake. Cook three to four minutes with the lid on the pan, stirring occasionally until mushrooms are tender. Season to taste with salt and pepper and allow to cool to room temperature.
  6. Remove the marinated cabbage from the fridge, add the shrimp and shitake, toss to combine. Season to taste with the remaining dressing and add crumbled raw ramen noodles to garnish.  

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