Best Spicy Korean Shrimp And Veggie Noodle Soup Recipes

Spicy Korean Shrimp and Veggie Noodle Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 11

1/4 cup(s) gochujang korean chili paste
2 tablespoon(s) each soy sauce, lemon juice, minced garlic,and minced ginger
1/4 cup(s) brown sugar
8 ounce(s) dry rice noodles
1 tablespoon(s) oil
2 small shallots chopped
4 - green onions chopped
1 medium carrot cut into matchsticks
2 - baby bok choy chopped
4 cup(s) chicken broth
8 ounce(s) uncooked shrimp peeled and devieined

Steps:

Mix the first six ingredients together and set aside. Cook the noodles according to package directions. Drain and set aside.
Add oil to a large skillet or wok. Saute the shallots, carrots, green onions and bok choy. Add the chicken stock and the Spicy sauce. Bring to a boil. Reduce to a simmer and add the shrimp. Cook 2 minutes. Remove from heat.
Place noodles in a bowl. Ladle the soup over the noodles. Enjoy

Grilled Shrimp with Spicy Veg Noodles image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 16

6 tablespoons fish sauce
1/4 cup lime juice (from 2 limes)
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 jalapeno or serrano, thinly sliced
1 pound (16-20) shrimp, peeled and deveined, tail on if desired
3 large carrots, cut into spiral noodles
3 mini cucumbers, cut into thin half-moons
2 zucchinis, cut into spiral noodles
1 medium beet, peeled and cut into spiral noodles
1/2 cup fresh mint leaves, torn
1/4 cup fresh cilantro leaves
3 scallions, thinly sliced
1/4 cup roasted salted peanuts, chopped

Steps:

In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss.
Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately.

A Spicy Korean Noodle Soup image

Provided by Panda Chef

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chopped cabbage or 1 cup kale
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
4 cups chicken stock (my favorite, but use what you want)
1/2 a scallion, chopped (optional)
3 dried japanese chilies (optional)
1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
2 eggs, Beaten
8 ounces maifun noodles (or any rice noodle you please)
6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

Steps:

Begin boiling noodles (or if you prefer, finish boiling these first).
Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
Immediately add the chicken soup stock and bring to boil.
Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
Bring back to a simmer.
Beat Egg, then stream into soup.
After 15 minutes add in noodls.
Finally, add tofu or shrimp.
Top with Scallions and Salt and Pepper as desire.

Spicy Shrimp and Noodles image

Provided by Swan Valley Tammi

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups water
2 tablespoons soy sauce
1 teaspoon ground ginger
1/4-1/2 teaspoon crushed red pepper flakes or 1/4-1/2 teaspoon cayenne
1/4 teaspoon garlic powder (or 1 tsp. minced fresh garlic)
2 (3 ounce) packages chicken-flavor oriental noodles (like Mr. Noodles, Ichiban, etc.)
1 lb medium shrimp, shelled and deveined
1 cup green onion, cut in 2-inch pieces
chopped fresh parsley
green onion, brushes
orange peel
lemon slice

Steps:

In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling.
Add noodles, shrimp and green onion pieces. Return to boiling.
Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles.
To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.

Nutrition Facts : Calories 96.4, Fat 1.2, SaturatedFat 0.1, Cholesterol 143.2, Sodium 1154, Carbohydrate 3.9, Fiber 0.8, Sugar 0.8, Protein 16.9