Shrimp, Bok Choy & Noodles in a Seasoned Broth

Recipe by SarasotaCook
READY IN: 30mins


  • 1
    lb large shrimp (peeled, tails removed, rough chopped)
  • 12
    lb angel hair pasta (you can use capellini or thin spaghetti)
  • 6
    cups bok choy (after being cut, napa cabbage is a good substitute)
  • 1 12
    cups mixed mushrooms, stems removed and sliced (I prefer shitaki, but white button mushrooms are fine)
  • 13
    cup scallion, sliced in 1/2-inch pieces on an angle (white & green parts)
  • 1
    (4 ounce) can water chestnuts (about 1/2 cup drained, rinsed and cut in half)
  • 2
    teaspoons garlic, smashed (NOT minced, you want to remove it from the broth)
  • 1
    inch fresh ginger, peeled and cut in 3-4 pieces
  • 1
    jalapeno, cut in half (seeds and ribs removed)
  • 13
    teaspoon sesame oil
  • 1
    tablespoon sherry wine (not cooking sherry)


  • Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
  • Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
  • Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
  • Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
  • Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!