Spicy Shimp & Bok Choy Noodle Bowl

What did you eat tonight... We ate this Spicy Shrimp & Bok Choy Noodle Bowl

 

It was pretty delish and if your looking for something light on your tummy this is a great meal for you. I found this recipe in my "Rachael Ray 365: No Repeats" recipe book, it was super easy & quick to prepare which is always a plus, however it was spicy (my nose had the runs the whole time I was eating it). The only changes I would make...or shall I say additions is to add more veggies like carrots, water chestnuts, and maybe even some bean sprouts.

Grocery List:

3 tbsp olive oil

2 tsp crushed red pepper or chili flakes

4 garlic cloves, chopped

2-inch piece of fresh ginger, peeled or cut into very thin matchsticks or grated

2 cups shiitake mushroom caps, sliced

1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks

Salt & freshly ground black pepper

1 litre chicken stock or broth

1 cup seafood stock or clam juice (found in the soup aisle)

1 1/2 lbs peeled and deveined shrimp

400 g vermicelli (thin spagetti)

4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Directions:

Heat a medium soup pot over medium high heat. Add the oil, crushed red pepper flakes, garlic, ginger, mushrooms, bok choy, and season with salt and pepper. Add the chicken stock and clam juice. Put a lid on the pot and bring the soup to a boil. Add the shrimp and noodles and cook for 3 minutes; add the scallions and cook for 2 minutes. Turn off the heat and let stand for 2-3 minutes. 

Adjust the seasoning and serve.