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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

Showing 11-20 of 136

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  • on April 23, 2012

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    so fantastic. We bought shell on shrimp and made shrimp stock from the shells and used that as our seafood stock. We also added a little bit of Shiao Xing wine for brightness and just a touch of oyster sauce. We used pad thai noodles since it's what we had on hand, but the dish was still delicious! Definitely one of our favs.

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  • on April 22, 2012

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    Excellent! I love the ginger and red pepper combination... really a great combination of flavors!

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  • on April 02, 2012

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    Good and spicy, as good a chicken soup if you have a cold. The whole family likes it.

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  • on March 04, 2012

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    Good recipe. I use pad thai noodles and add water chestnuts, sometimes a few spinach leaves and sesame oil. Also good with chicken breast cut into strips. Just omit the fish stock.

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  • on February 12, 2012

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    Delicious! I will definitely make this again.

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  • on February 01, 2012

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    Really fast and delicious. Made as written.

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  • on January 30, 2012

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    Fast and delicious. Added the following based on other reviews: broccoli, juice from one lime, basil and bamboo shoots.

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  • on January 22, 2012

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    I made this with a few modifications. 1. only used 1/2 tsp red pepper flakes but next time will try 1 tsp. 2. used 1/2 the shrimp and added sliced chicken breast pieces 3. added sugar peas. Also next time I would make more broth.

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  • on January 08, 2012

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    Very simple and my whole family ejoyed!

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  • on December 06, 2011

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    This was so easy to prepare and the flavors were clean and fresh. I added a splash of fish sauce and used a scotch bonnet pepper which gave it great heat. Before serving I added torn fresh basil and a squeeze of fresh lime juice. The udon noodles I used instead of vermicelli added a wonderful velvety testure to the dish. A joy to make-a joy to eat.

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