Best Shrimp Bok Choy Noodles In A Seasoned Broth Recipes

Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

Steps:

Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, 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 sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Steps:

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

Shrimp and Bok Choy With Noodles image

Provided by marisk

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup low sodium chicken broth
2 tablespoons low sodium soy sauce
1 tablespoon mirin
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
2 tablespoons canola oil
2 tablespoons peeled fresh ginger, finely julienned
1 garlic clove, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 large onion, thinly sliced crosswise
1/4 lb shiitake mushroom, steammed and caps thinly sliced
1 head bok choy, thinly sliced crosswise
1 lb medium shrimp, shelled and deveined
0.25 (3 ounce) package instant ramen noodles, crumbled

Steps:

In a small bowl, whisk the broth, soy sauce, mirin and cornstarch slurry.
Heat a nonstick wok untl very hot (3 minutes).
Add canola oil, ginger, garlic and red pepper. Stir fry until fragrant (20 seconds).
Add onion and mushroom. Stir fry until lightly browned (3 minutes).
Add bok choy and cook until the leaves are wilted and stems are crisp-tender (2 minutes).
Add shrimp and stir-fry until pink and curled (nearly cooked through) (3 minutes).
Stir the sauce, then stir it into the wok. Cook until slightly thickened (2 minutes).
Transfer the shrimp and bok choy mix into a medium serving bowl and garnish with the crispy noodles.

Nutrition Facts : Calories 230, Fat 9.7, SaturatedFat 1.2, Cholesterol 143.2, Sodium 1187, Carbohydrate 16.4, Fiber 3.7, Sugar 5.1, Protein 21.1

Shrimp, Bok Choy & Noodles in a Seasoned Broth image

Provided by SarasotaCook

Categories < 30 Mins

Time 30m

Yield 4 bowls or servings, 4 serving(s)

Number Of Ingredients 14

1 lb large shrimp (peeled, tails removed, rough chopped)
1/2 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 1/2 cups mixed mushrooms, stems removed and sliced (I prefer shitaki, but white button mushrooms are fine)
1/3 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)
2 cups vegetable broth
1/3 teaspoon sesame oil
1 tablespoon sherry wine (not cooking sherry)
salt
pepper

Steps:

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!