Directions

1. 1

   Heat 2 tablespoons of the vegetable oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering and nearly smoking, carefully add the popcorn kernels to the pot. Place the lid on the pot, slightly ajar, and heat while shaking the pot periodically until all kernels have popped. Transfer the popped popcorn to a large bowl and set aside.

2. 2

   While the popcorn pops, soak the ramen noodles in warm water for about 4 minutes until softened. Drain and gently separate the noodles, then pat them dry with paper towels. Heat the remaining 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering and nearly smoking, about 2 minutes.

3. 3

   Spread one-third of the dried ramen noodles in a single, even layer in the hot skillet. Fry for about 3 minutes until the bottom is golden and crispy. Using a spatula, carefully flip the noodles and fry the other side for another 2 minutes until crispy. Transfer to a paper towel-lined plate to drain. Repeat this process two more times with the remaining ramen noodles.

4. 4

   Once all the ramen noodles are fried and cooled, break them into small, bite-sized pieces. Prepare the popcorn shrimp according to the package directions if not already cooked.

5. 5

   In the large bowl with the popcorn, add the broken crispy ramen noodles, cooked popcorn shrimp, and wasabi peas. Toss everything together until well combined. Season to taste using the flavor packets that came with the ramen noodles. Serve immediately while the snack mix is still warm and crispy.