Best Spicy Shrimp And Bok Choy Noodle Bowl Recipes

Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

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.

Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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)
1/2 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 1/2 lbs medium peeled and deveined shrimp
1/2 lb vermicelli
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Steps:

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.

Nutrition Facts : Calories 550, Fat 15.8, SaturatedFat 2.5, Cholesterol 221.5, Sodium 1314.8, Carbohydrate 62.9, Fiber 3.6, Sugar 8, Protein 38

Spicy Shrimp and Bok Choy Noodle Bowl image

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil (3 times around the pan)
2 teaspoons crushed red pepper or chili flakes
4 garlic cloves, chopped
2-inch piece of fresh ginger, 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 lengthwise into sticks
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup seafood stock or clam juice (available on soup aisle)
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Steps:

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