weeknight cooking

Bring a large pot of water to a boil. Stir together 2 tablespoons water, the soy sauce, chili-garlic sauce, ketchup, brown sugar and ¼ teaspoon of the ramen seasoning packet in a small bowl; set aside.

- RECIPES BY YOUNG SUN HUH, STEVE JACKSON, KIM KLATZKIN, ANDY LIANG, JULIAN PLOVNICK AND AMY STEVENSON

STIR-FRIED RAMEN WITH SHRIMP

ACTIVE: 30 min | TOTAL: 30 min | SERVES: 4

2 tablespoons soy sauce

1 tablespoon chili-garlic sauce or sambal oelek

1 tablespoon ketchup

1 tablespoon packed dark brown sugar

3 3-ounce packages soy sauce-flavored instant ramen

1 pound large peeled and deveined shrimp

4 tablespoons vegetable oil

2 large shallots or 1 small onion, sliced

3 cups mung bean sprouts

1 heaping cup snow peas, trimmed

Lime wedges, for serving

1.Toss the shrimp with another ¼ teaspoon of the ramen seasoning.

2. Add the ramen to the boiling water and cook 1 minute less than the package directs. Drain and rinse under cold water; shake dry.

3. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until mostly opaque, flipping halfway, about 2 minutes; remove to a plate. Add the remaining 2 tablespoons oil to the skillet along with the shallots and cook until starting to brown, about 30 seconds. Add the noodles and soy sauce mixture. Cook, stirring with tongs, until the sauce is absorbed, about 1 minute.

4. Increase the heat to high and cook, undisturbed, until the noodles start to crisp and brown underneath, about 2 minutes. Flip the noodles with tongs and brown again, 1 to 2 more minutes. Add the bean sprouts, snow peas and shrimp and cook, tossing, until the vegetables are crisp-tender, 1 to 2 minutes. Divide among plates and serve with lime wedges.

Per serving: Calories 579; Fat 25 g (Saturated 6 g); Cholesterol 183 mg; Sodium 1,192 mg; Carbohydrate 56 g; Fiber 5 g; Sugars 11 g; Protein 34 g

VEGETARIAN BORSCHT