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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!