Spicy Shrimp and Bok Choy Noodle Bowl

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One word for this recipe: FABULOUS! Easy as can be and oh so yummy. Definitely a perfect Asian comfort food. Rachael Rocks!

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Simple and easy with awesome flavor! I love heat, but found the heat in this soup to be too much for me. I will continue to make this recipe, but will take it down a notch.
Great recipe!

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Awesome recipe! I cooked it for dinner after I watched the show in the afternoon. It's very easy to cook and cheap too, yet delicious. My husband liked it very much !!

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Thank you, Rachel Ray! for this wonderful and simple recipe. Within 30 min (including prep time, I made the soup for my husband after a long day at work. It brought us back to life. The richness of flavors is unbelievable! Just like other reviewers suggested, I (at least doubled the chicken broth and clam juice, and only used 1/2 of the noodles -- for a juicier soup. Didn't have to adjust the other ingredients. Although I used pepper flakes, I also added Asian Chili Sauce. It definitely kicked up the flavor. You can adjust the spiciness to you or your guest liking by serving additional chili sauce on the side.
If you want to get creative with some of the ingredients, add tofu and/or steamed, wontons (veggie, shrimp, pork, you name it!. Find the "ready to cook" wontons in the freezer/Asian isle of your supermarket.

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Excellent fool proof recipe. The only thing that's missing is sushi rolls! I use olive oil, Chow Mein noodles and shrimp and this dish. And, this is my second time making it, by request, within two weeks of first trying the recipe.

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Love this noodle bowl but I use Olive Oil, Portabella caps sliced thin & 1/2, and when available I use LoMein Noodles or Rice Noodles. So good even my pickey eaters enjoy, even better the next day so make plenty. Excellent when prepared as soup or Noodle bowl.
Has become one of my favorites.

Make a s spicy as wour tastes with the crushed red peppers, I personally like a bit more Ginger & garlic.

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My daughters thought it was pretty funny when I prepared this dish with all my little bowls holding the prepared ingredients. But when I started cooking and flipping the ingredients into the pot, they were impressed. The finished dinner blew them away with requests for "my" recipe.

I use more stock for a soup-like dish. I use whatever mushrooms I have, add thinly sliced radishes and use a box of udon noodles which are available even in Beaufort, SC. If you like hot dishes, the two teaspoons of crushed red pepper flakes will give you "a glow" (beads of sweat on your forehead one teaspoon if you want less heat.

This is a great dish, now one of my specialities. Try it and be creative in what you add.

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What a great recipe. I was at home studying and needed something for lunch and had nothing quick on hand as we had been out of town. I had bok choy in my garden to use and made due with what else I had in the house. I used the garlic, red pepper flakes, ginger and added yellow onion (because I had no scallions with the bok choy, no mushrooms, don't like 'em. Just used chicken broth, had no seafood stock, but did have some fish sauce, so added about a Tablespoon of that. I used Soba noodles. No shrimp, I had it on hand frozen, but needed to get back to studying and didn't want to thaw and clean them... and the soup doesn't need them really. Topped it with some fresh cilantro and a couple shakes of tamari and I'll tell you what, warm deliciousness! So easy I was able to whip it up for impromptu lunch!

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Quick, easy, and delicious! I like how the broth thickens up by the end of the cooking process, very yummy. I'm going to add less red pepper flakes next time, but that's just me.

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if I may say, out friggin standing. very easy to make, awesome flavor