Photo: Spicy Shrimp and Bok Choy Noodle Bowl Recipe
Ingredients
- 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
Directions
Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
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By heavenz_01
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
By cookingCH
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!!!
By Lindalou1959
Houston, TX
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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