Spicy Shrimp And Bok Choy Noodle Bowl Recipes

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SPICY SHRIMP AND BOK CHOY NOODLE BOWL



Spicy Shrimp and Bok Choy Noodle Bowl image

Make and share this Spicy Shrimp and Bok Choy Noodle Bowl recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil
2 teaspoons crushed red pepper flakes
4 garlic cloves, chopped
2 inches piece gingerroot, peeled and grated (or cut into very thin matchsticks)
1/2 lb shiitake mushroom caps, sliced
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks
salt
fresh ground black pepper
1 quart chicken stock
1 cup seafood stock or 1 cup clam juice
1 1/2 lbs medium peeled and deveined shrimp
1/2 lb vermicelli
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Steps:

  • Heat a medium soup pot over med-high heat.
  • Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
  • Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
  • Add in the shrimp and noodles; cook for 3 minutes.
  • Add in the scallions; cook for 2 minutes.
  • Turn off the heat and let the soup sit for 2-3 minutes more.
  • Adjust seasoning and serve.

Nutrition Facts : Calories 550, Fat 15.8, SaturatedFat 2.5, Cholesterol 221.5, Sodium 1314.8, Carbohydrate 62.9, Fiber 3.6, Sugar 8, Protein 38

SPICY SHRIMP AND BOK CHOY NOODLE BOWL



Spicy Shrimp and Bok Choy Noodle Bowl image

Categories     Shrimp     Bok Choy     Noodle     Boil

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil (3 times around the pan)
2 teaspoons crushed red pepper or chili flakes
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced (a couple of cups)
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup seafood stock or clam juice (available on soup aisle)
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Steps:

  • Heat a medium soup pot over medium-high heat. Add the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add the chicken stock and seafood stock. Put a lid on the pot and bring the soup to a boil. Add the shrimp and noodles and cook for 3 minutes; add the scallions and cook for 2 minutes. Turn off the heat and let the soup sit for 2 to 3 minutes more. Adjust the seasoning and serve.

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