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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 31-40 of 136

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  • on June 22, 2010

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    our local grocery store steamed the shrimp for free and I just added it at the end...no worries about overcooking the shrimp. This dish is delicious and so easy to make. the flavors are great together....as someone else stated, you could vary this recipe in many ways. delicious.

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  • on June 01, 2010

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    I was somewhat surprised how good this was, given the simplicity of the ingredients and ease of preparation. I too reduced the red pepper flakes to 1 tsp - I can't imagine how anyone could eat this with 2 tsps! I also sauteed the mushrooms and bok choy for a few minutes to get them a little brown (more flavor and then deglazed with some shaoxing wine (yet more flavor. I also used soba noodles instead of vermicelli for more of a nutty flavor and added chopped cilantro on top at the end. This is a fantastic weeknight meal, and my 7-year-old son gave it rave reviews!

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  • on April 27, 2010

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    Me and my husband really enjoyed this soup and he doesn't really like shrimp any other way but steamed! It's so simple to make. I used frozen shrimp. The only bok choy I could find was HUGE so I didn't put that much in since I don't know the size of a medium bok choy and I wanted as much broth as possible (Rachael never makes soups with enough broth for my taste! However, in my opinion soy sauce is crucial to making this dish so good so I served it at the table with the soup. I also left out the chili flakes and served hot chili sauce at the table also and I think it made the dish even better! I would have liked more broth but other than that it was really good and my husband commented on it several times and he rarely comments on a meal!

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  • on April 18, 2010

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    this is one of my families favorite dishes now. It was so flovorable. Next time I make it I will probably cut all the veggies a little smaller just to make them easier to eat.

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  • on March 24, 2010

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    this came together really easily and was tasty. i'd make it again.

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  • on February 28, 2010

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    This soup was fantastic. Authentic Asian flavors , easy to make, and all the ingredients were readily availaible in the supermarket . The only change I made was to use Asian chile sauce in place of the red pepper flakes. This recipe is definitley a keeper!

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  • on February 19, 2010

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    Delicious! Packed with Asian flavor, this soup was so easy to make. No exotic ingredients....everything was available at my grocery store. I replaced the pasta noodles with Asian rice noodles, to make it a little more "authentic" and served it with tamari sauce on the side to give it a little more flavor. Very filling. A bowl of this makes a great lunch or light dinner.

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  • on January 09, 2010

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    This soup is absolutely delicious and so easy to make. I didn't have any shrimp on hand so I added tofu instead and it turned out excellent!

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  • on November 14, 2009

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    We're vegeterian so I left out the shrimp, added peapods, fish sauce, then 3T cilantro when serving. A fabulous Saturday lunch that prepared me for leaf cleanup! Be sure to serve it before the veggies lose their color! Thanks, Rach.

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  • on October 01, 2009

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    I've made it twice now and decided it's a keeper, one of my faves. It's very spicy which I love and it uses a good combination of simple and available ingredients. I'm generous with the garlic and ginger, and add a couple of Tbsps of fish sauce instead of the clam juice. Healthy, very tasty, and cooks fast!

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