Ramen Foo Young

Ingredients

• 1 3 or 3.5-oz. pkg. ramen noodles. spice packet discarded
• 1 cup plus 2 tablespoons canola oil. divided
• 2 tablespoons all-purpose flour
• 2 teaspoons finely chopped garlic from 2 small garlic cloves
• 1 teaspoon paprika
• ¼ teaspoon crushed red pepper
• 2 ½ cups chicken stock. divided
• ¼ cup plus 2 tablespoons cornstarch. divided
• ½ teaspoon granulated sugar
• 5 tablespoons soy sauce. divided
• 1 teaspoon toasted sesame oil. divided
• 2 cups chopped peeled. deveined raw shrimp
• 2 ½ cups bagged slaw mix. lightly chopped
• 1 cup thinly sliced scallions
• 6 large eggs. lightly beaten
• 1 tablespoon Sriracha chile sauce. plus more for serving

Instructions

1. Cook ramen noodles according to package directions. omitting the spice packet and cutting cook time to 2 minutes; reserve 1 cup of cooking water. Drain noodles. and place on a plate lined with paper towels.
2. Heat 2 tablespoons of the oil in a medium saucepan over medium-high. Add flour. garlic. paprika. and crushed red pepper. Cook. stirring constantly. until garlic is fragrant. 1 to 2 minutes. Slowly add reserved noodle cooking water and 2 cups of the chicken stock. whisking constantly until mixture is well combined. Whisk together 1/4 cup of the cornstarch and remaining 1/2 cup chicken stock in a small bowl until smooth. Slowly add cornstarch mixture to boiling broth mixture. whisking constantly until mixture thickens. Reduce heat to low. Stir in sugar. 4 tablespoons of the soy sauce. and 1/2 teaspoon of the sesame oil; remove from heat. and cover to keep warm.
3. Toss chopped shrimp with remaining 2 tablespoons cornstarch. Heat 3 tablespoons of the oil in a large skillet over high. Add shrimp. and cook. stirring often. until shrimp are cooked through and lightly browned. about 3 minutes. Transfer to a plate lined with paper towels. and let cool 5 minutes. Wipe skillet clean.
4. Coarsely chop cooked ramen noodles. and place in a medium bowl with cooled shrimp. slaw mix. scallions. eggs. Sriracha. and remaining 1 tablespoon soy sauce and 1/2 teaspoon sesame oil; toss gently to combine ingredients.
5. Heat 3 tablespoons canola oil in skillet over high. In four batches of 3 pancakes each. add noodle mixture by 1/3 cupfuls to hot oil. cooking until golden brown on both sides. about 2 minutes on each side. Transfer cooked pancakes to a plate lined with paper towels; repeat procedure with remaining oil and noodle mixture.
6. Gently reheat sauce. stirring until hot and smooth. and serve pancakes with sauce and extra Sriracha. if desired.