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Spicy Shrimp and Bok Choy Noodle Bowl Recipe

Spicy Shrimp and Bok Choy Noodle Bowl

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (136)

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Average Rating:

Total Reviews: 136

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  • on April 15, 2013

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    I've made this a few times and I love. Especially when I'm sick. About to print this off and beg my husband to make me. <3

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  • on January 26, 2013

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    I've made this dish several times and I think I have found the version that I think is the tastiest! First, after adding the vegetable oil I add 4 chopped up carrots to saute'. Second, I don' t add the shrimp until THE VERY END as they tend to overcook quickly. Lastly, after I ladle it into bowls, I stir in a tiny bit of fish sauce (used a lot in Thai cuisine, sounds funky, tastes amazing in this soup! With these minor changes, this ends up being a wonderful soup! This one is going in the recipe book! Enjoy!!!

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  • on January 17, 2013

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    This was awesome. I only used one tsp of red pepper and used anothertype of mushroom. We gobbled it up!

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  • on January 15, 2013

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    Sorry, but this was awful. I was so surprised because I highly respect Rachael Ray's cooking and the list of ingredients looked enticing and the cooking method easy. I would actually give this no stars, but one cannot on this site. Maybe I did something wrong, as so many people
    Iiked it.

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  • on January 02, 2013

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    I love this recipe!!!!!!!!!!!!!!!!!!!! My best friend shared it with me several years ago and I make it allllll the time. It's a huge hit in my house and with anyone else I've made it for.

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  • on November 08, 2012

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    We happened to have a gorgeous head of bok choy and were looking for a recipe to use it before it went by. We found this one and love it! We made it just as written, and the only thing we would change is to cook and keep the pasta seperate. There are just the two of us and by the next day the leftovers were a congealed mass. If you store the broth/shrimp mixture seperate from the noodles everything should be good to go for leftovers.

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  • on October 08, 2012

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    Super easy to make. Subbed seafood broth for mushroom. Added some baby red peppers. Only used about 1/4 pound pasta. Will make again and again. Make a double batch!

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  • on September 10, 2012

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    Pretty good. Definitely needs to to sit before you serve it.

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  • on August 21, 2012

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    I am not one that like seafood tasting pasta, so I left out the seafood/clam sauce. Instead I added Tamari sauce, olive oil, sesame oil, and some asian hot chili sauce. I used baby portabella and button mushrooms as they were at the store close to us. I also subbed rice noodles in for the pasta as to make it a little healthier. With all of these adjustments it still turned out FANTASTIC and my family LOVED it!

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  • on August 18, 2012

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    So good and fast. Wouldn't change a thing. My three year old is on her second bowl. Great on a cold or rainy night!

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