Spicy Shrimp and Bok Choy Noodle Bowl

READY IN: 45mins
Recipe by ratherbeswimmin'

From Rachael Ray

Top Review by Tee Lee

Outstanding! We used button mushrooms, bite-sized egg noodles, and clam juice. Leftovers were delicious too. If you have homemade broth, it adds so much flavor. Would also be good with broccoli in place of the bok choy.

Ingredients Nutrition

  • 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)
  • 12 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 12 lbs medium peeled and deveined shrimp
  • 12 lb vermicelli
  • 4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Directions

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

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