I have over a hundred cookbooks, yet I spend half my time searching the internet for recipes! When I received bok choy in my CSA last week, I knew I wanted to try something different, yet I couldn’t remember which cookbooks contained the recipes that I wanted to try. So, I went to The Food Network and did a search for bok choy and found this Rachael Ray recipe. I love eating the big bowls of noodles that I can get at a local Vietnamese restaurant. As a matter of fact, I have been searching high and low for a nice set of big bowls to serve these main dish noodles in, but I can’t find any. If any of you have any leads, please leave me a comment.
So, I was excited to see a big noodle bowl recipe that I had all of the ingredients for! Ahhh…the benefits of a well stocked pantry and fridge. Well, my mushrooms weren’t shitake, I think they were cremini or maybe button, but, whatever. Also, I didn’t have any clam juice or seafood stock, so after I peeled the shrimp, I simmered the shells in one and a half cups of chicken stock for about 20 minutes. This dish was really quick and easy and perfect for a weeknight dinner. It was really good and spicy, the only thing though was that I thought it needed a little acid (see I have learned something from watching “Top Chef”, half of what they make always needs a little acid). I’m not sure exactly what I’m talking about, but maybe some fresh lime juice. What do you think?
Spicy Shrimp and Bok Choy Noodle Bowl
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
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.