Spicy Shrimp and Bok Choy Noodle Bowl

Shrimp noodle bowl

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.

Veggies for shrimp bowl

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
Serves 4

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.

Pasta presto night

This will be my entry for Pasta Presto Night at Once Upon a Feast.

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  1. says

    Dish up a bowl for me, too, please! Gosh, I need to learn to not look at your blog when I’m hungry. Hmmm … or maybe I get hungry looking at your blog!

  2. says

    That soup is full of nice fresh ingredients and looks tasty. I kind of like the sound of getting a package of vegetables and coming up with ways to use them. It sounds like it would inspire creativity.

  3. says

    Looks awesome! Thanks for sharing with Presto Pasta Nights.

    If there’s a Chinatown where you live, I’m sure you’ll find large bowls there.

  4. says

    I just made this for supper this evening and it was delicious.

    I never had bok choy so substituted an equivalent amount of chopped savoy cabbage and it worked out well. I added the cabbage a bit later as I thought it would cook faster than the bok choy and get too soft.

    I also added a dash of fish sauce and lime juice. And a minute before serving, I added some freshly chopped cilantro and basil.

  5. Pam says

    redforever – I think adding the fish sauce and lime juice and some fresh herbs at the end, is probably just what this needed!