Spicy Shrimp and Bok Choy Noodle Bowl |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Rachael Ray Ingredients:
3 tablespoons vegetable oil |
2 teaspoons crushed red pepper flakes |
4 garlic cloves, chopped |
2 inches piece gingerroot, peeled and grated (or cut into very thin matchsticks) |
1/2 lb shiitake mushroom caps, sliced |
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks |
salt |
fresh ground black pepper |
1 quart chicken stock |
1 cup seafood stock or 1 cup clam juice |
1 1/2 lbs medium peeled and deveined shrimp |
1/2 lb vermicelli |
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks |
Directions:
1. Heat a medium soup pot over med-high heat.
2. Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
3. Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
4. Add in the shrimp and noodles; cook for 3 minutes.
5. Add in the scallions; cook for 2 minutes.
6. Turn off the heat and let the soup sit for 2-3 minutes more.
7. Adjust seasoning and serve.
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