Spicy Shrimp and Bok Choy Noodle Bowl

READY IN: 45mins


  • 3
    tablespoons vegetable oil
  • 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
  • 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


  • 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.