Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles Recipe

Name: Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chicken stock or low-sodium broth; 2 tablespoons low-sodium soy sauce; 1 tablespoon mirin; 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water; 2 tablespoons canola oil; 2 tablespoons finely julienned peeled fresh ginger; 1 garlic clove, thinly sliced; 1/2 teaspoon crushed red pepper; 1 large onion, thinly sliced crosswise; 1/4 pound shiitake mushrooms, stemmed and caps thinly sliced; 1 small head of bok choy (about 12 ounces), thinly sliced crosswise; 1 pound medium shrimp, shelled and deveined; 1/4 package instant ramen noodles or fried Chinese noodles, crumbled; Brown rice, for serving

Servings: persons

3/4 cup chicken stock or low-sodium broth
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water
2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
1 garlic clove, thinly sliced
1/2 teaspoon crushed red pepper
1 large onion, thinly sliced crosswise
1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
1 small head of bok choy (about 12 ounces), thinly sliced crosswise
1 pound medium shrimp, shelled and deveined
1/4 package instant ramen noodles or fried Chinese noodles, crumbled
Brown rice, for serving

1
In a small bowl, whisk the low-sodium chicken broth with the soy sauce, mirin and cornstarch slurry.
2
Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes.
3
Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds.
4
Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes.
5
Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes.
6
Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.
7
Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes.
8
Transfer the shrimpandbok choy stir-fry to a medium serving bowl and garnish with the crispy noodles.
9
Serve the stir-fry with brown rice.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup chicken stock or low-sodium broth, 2 tablespoons low-sodium soy sauce, 1 tablespoon mirin, 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water, and more.

Yes, Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-and-Bok Choy Stir-Fry with Crispy Noodles

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