Spicy Shrimp and Bok Choy Noodle Bowl

Deselect All

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