Chili Lime Shrimp Ramen Noodles

modernfarmhouseeats.com

Zach Shields

2 tablespoons sesame oil

1 pound shrimp

3 teaspoons chili powder, divided

2 shallots, thinly sliced (or ½ small yellow onion)

1 inch fresh ginger, peeled and grated

2 garlic cloves, minced

8 cups chicken broth (I like to use low sodium)

¼ cup lime juice

¼ cup soy sauce

4 to 5 squares ramen noodles, about 12 to 15 ounces (discard any seasoning packet)

2 cups fresh baby spinach

4 soft or hard boiled eggs (cooking directions in notes)

subheading: Optional garnishes:

Lime wedges, shredded carrots, sliced green onions, sesame seeds, hoison sauce

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