Shrimp Pho

20 minutesServes 4
Asian Noodle Bowls - LBM


  • 2 tbsp canola oil, divided
  • 1 lb peeled & deveined shrimp Kosher salt and freshly ground pepper
  • Ramen Veggie Kit
  • 14.2 oz pkg KA-ME Thai Rice Stir-Fry Noodles
  • 32 fl oz carton Ocean’s Halo Pho Broth
  • ½ c basil, roughly chopped, optional
  • ½ c cilantro, roughly chopped, optional
  • Lime wedges, optional


In a large skillet, heat 1 tbsp canola oil over medium high heat for 1-2 minutes. Add shrimp and season with salt and pepper, to taste. Sauté until shrimp are opaque and just cooked through, 1-2 minutes, turning to cook on all sides. Transfer to a plate and set aside.

Return skillet to heat and add remaining 1 tbsp canola oil. Add vegetables except spinach and napa cabbage and sauté 7-9 minutes until tender. Season with salt and pepper, to taste.

While veggies sauté, cook noodles according to microwave package instructions. Add broth, spinach and napa cabbage to a medium saucepan and bring to a simmer, until spinach and cabbage are wilted, 3-5 minutes.

To serve, divide noodles among 4 bowls. Top each equally with broth, shrimp and veggies. Top with basil, cilantro and lime wedges, if desired.

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