Spicy Shrimp and Bok Choy Noodle Bowl (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
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