If you can't get enough of Panda Express honey walnut shrimp, then you will love this easy Honey Walnut Shrimp Ramen Noodles recipe that does not include any deep frying or caramelizing walnuts. It is such a quick and easy ramen noodles recipe that is budget friendly and makes a great dinner or lunch idea when you are in a time crunch.
Honey Walnut Shrimp Ramen Noodles
Are you a HUGE fan of Panda express honey walnut shrimp?
Then this recipe is for you.
Why will you want to make this recipe instead of door dashing your favorite take out dish?
- Wallet friendly
- All good things here. Shrimp, Walnut, Honey, Ramen
- One pot to clean <— my favorite
- Uses ramen noodles for convenience
- All pantry ingredients and frozen shrimp
- Kid friendly
- Easy
- Ready in under 13 minutes
- Delicious
Admittedly, ramen noodles is not one of the everyday ingredient that I turn to when looking for a lunch or dinner recipe. But, there are many times when I'm in a time crunch and need something super quick and that the kids will also love.
Ramen noodles are a life saver in those times. They cook in no time and is versatile, like this
A quick run through of the ingredients to make this ramen:
Shrimp - Use raw, cleaned shrimp with tails intact or tails can be removed.
Walnuts - You could use walnuts halves or chop them into chunks. Use raw and not toasted walnuts.
Ramen – Use chicken flavored ramen noodles ( we are not gonna use the seasoning packet)
Chicken stock – I used 33% reduced sodium chicken stock. If using regular sodium or no sodium chicken stock then adjust salt accordingly.
Seasonings - Honey, soy sauce, mayonnaise, salt and pepper
Panda express honey walnut shrimp recipe includes shrimp coated in a tempura like batter, fried until golden and then tossed in a creamy sweet sauce and candied walnuts. It is then served with fried rice or chow mein.
This ramen noodles recipe does not include any of those complicated steps. It is made in one pan with both main and side cooked together. Can it get any easier than this for a kid favorite lunch or dinner?
It is so quick to be made in the morning for kids school lunch box. More lunch box ideas to make your weekday mornings a little easy.
How to make honey walnut shrimp ramen noodles?
- Add thawed shrimp and raw walnuts into a small bowl.
2. Toss with some salt and ground black pepper.
3. Cook in a medium hot skillet with some vegetable oil, until pale golden on one side.
4. Turn over and cook until done
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5. Remove cooked shrimp and walnuts into a bowl/plate. Then pour chicken stock, honey, soy sauce and red pepper flakes into the same skillet.
6. Add ramen noodles (seasoning packet discarded) when the liquid comes to a boil.
7. Cook, stirring occasionally until all the liquid has evaporated. Do not cook any more.
8. Take off heat and stir in cooked shrimp and walnuts along with any accumulated juices.
9. After 45-60 seconds, stir in mayonnaise and scallions. This is the most important part of the recipe. Refer recipe notes for more details.
Done and DONE.
Wasn't that easy?
Tips and tricks in making the best honey walnut shrimp ramen noodles:
Thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.
Addition of Mayonnaise -
If mayonnaise is mixed in when the ramen noodles when very hot, the oils in mayo melts into the noodles making it not very appealing.
If mayonnaise is mixed in when the ramen noodles has cooled down, then it does not tend to mix well.
So, we found that stirring in mayonnaise after 45 to 60 seconds, gives ramen noodles the perfect mouth feel just as the honey walnut shrimp Panda express.
Salt – I used 33% less chicken stock and ¼ teaspoon salt, which was perfect. If using regular or no sodium chicken stock then adjust salt accordingly.
Chicken Stock – I used 33% less sodium chicken stock. If using regular or no sodium chicken stock then adjust salt accordingly.
Thaw frozen shrimp - Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.
Honey Walnut Shrimp Ramen Noodles
Ingredients
Group-1
- 12 raw shrimp (with tails on or removed)
- ¼ cup raw walnuts
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Group-2
- 1 and ½ cups chicken stock (I used 33% reduced sodium)
- 3 tablespoons honey
- 2 teaspoons soy sauce
- 1 pinch red pepper flakes
Group-3
- 2 packeges instant ramen noodles (chicken flavor) flavor packets discarded 3 ounces each
- 2 tablespoons mayonnaise
- 2 scallions, chopped
Instructions
- Toss shrimp, walnuts, salt and pepper together in a small bowl.
- Heat vegetable oil in a medium skillet or pan over medium heat. Add shrimp and walnuts in a single layer, cook for couple of minutes until half cooked and then stir everything and continue cooking until shrimp is fully cooked (additional 30-60 seconds). Transfer shrimp and walnuts into a bowl or plate.
- Into the same pan (increase heat to medium-high), add all group-2 ingredients (chicken stock, honey, soy sauce and red pepper flakes) and give a good stir. Let it come to a boil.
- Add ramen noodles and cook, stirring every 20-30 seconds to loosen the noodles (so that it cooks evenly). Cook until all the liquid evaporates Take off heat IMMEDIATELY and stir in the cooked shrimp and walnuts (along with any accumulated juices).
- After exactly 45-60 seconds, add mayonnaise and chopped scallions. Toss well until evenly distributed. (This is the most important part of the recipe - Mayonnaise need to be mixed when the ramen noodles is not piping hot and also before it begins to cool down for an even distribution and good mouth feel). Refer notes on more details on this step.
- Serve hot.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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