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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 51-60 of 136

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  • on December 03, 2008

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    Healthful, easy , quick and delicious! What more do you need? I followed it exactly and it was wonderful.

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  • on November 17, 2008

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    I loved the heat of the recipe and how well the shrimp cooked just in the boiling liquid. My variations: sauteed yellow onion (because I forgot to buy the green onion, extra garlic powder along with the cloves of garlic, low-sodium chicken broth, chopped fresh cillantro for garnish and Instead of vermicelli - I used bean thread noodles. Absolutely fantastic flavor and we're going to have cost-effective leftovers for days!

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  • on November 04, 2008

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    I had some bok choy and thawed shrimp I needed to cook and found this on foodtv.com when I searched for bok choy. For a healthier option, I substituted whole wheat pasta. And I only put in 1/2 the pepper flakes to be cautious and it was just right for me. I didn't have any whole ginger so I used ground and it worked just fine. I only used low sodium chicken stock. Healthy, fast, easy and soooo good! I will definitely make this one again.

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  • on November 03, 2008

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    I love this recipe, I have made it over and over and I make it in big quantities so I can eat it for a long time. My only advice is to not mistake horse radish at the store for your ginger. The ginger makes such a difference! The spice is perfect, not too hot. It's so easy, I recommend this recipe for anyone, it is so simple, quick and tasty!

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  • on November 02, 2008

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    I made this the first time...my family liked it...it is very hot. Rachael's recipes are always too hot for us so we go light then she calls for. The next time I made it I changed it up a bit. I used chicken breast that was already poached, and used chicken stock only, with bean sprouts and water chestnuts with plain angel hair pasta....We love it this way. Oh yeah and NO ginger. We have also made it veggie style with veggie broth. Try it you might like it. ENJOY!

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  • on October 18, 2008

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    I was a bit skeptical because I'm not a big fan of brothy soups, but I am so glad I gave it a whirl. I thought the spice was just right, but I tend to like things extra spicy. Do NOT skip the clam juice/seafood stock!

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  • on September 10, 2008

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    This recipe was dynamite. I would make a couple of suggestions:

    easy on the oil, dont want the soup to be too greasy. i used a little chilli infused sesame seed oil in lieu of the veg. oil. added some heat.

    go heavy on the seafood stock.

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  • on July 29, 2008

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    As others suggested, cut back to 1 tsp of red pepper flakes. I used 3 bags of shirataki noodles instead of whole wheat pasta. Delicious! Next time I'd like to try a vegetarian version with vegetable broth & tofu. If anyone has tried, I'd love to hear about it.

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  • on July 22, 2008

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    This is a great meal in a pot recipe. My husband and I loved it! Will definitely make it again.

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  • on July 18, 2008

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    I was looking forward to making this
    after I saw it on TV, but after I made
    it, the spice of the pepper flakes
    burned the mouth so bad, it was hard to
    eat. I just saw it on TV again tonight and realized what went wrong. The recipe calls for 2 tsps. pepper flakes and Rachael said she uses 1 tsp and that
    we might want to start out with 1/4 to
    1/2 tsp according to our taste. The recipe needs to be corrected. I might give another try.

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