Dinner tonight……….. courtesty of the Bok Choy in our share

Borrowed from a Rachel Ray recipe on Food Network

The items from our share are highlighted.

Spicy Shrimp & Bok Choy Noodle Bowl


• 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.


3 Comments Add yours

  1. Leslie says:

    this looks really good–how did it turn out? I’m thinking I may try it w/ tofu instead of shrimp, w/ a few other modifications based on that.

    1. Sarah F says:

      It was really good. We did add some summer squash, etc. to the mix to give it some more substance besides just noodles. But even Collin loved it. 🙂

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