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

Chef Way Takashi Yagihashi cooks scallops, squid and shrimp in stock, soy sauce, sugar, vinegar, chili oil, sesame oil and mirin, then tops the dish with crispy deep-fried noodles.

Healthier Way Stir-fry shrimp in a small amount of oil and top with a light sprinkling of crunchy instant ramen noodles.

Slideshow: More Fast Asian Noodle Recipes

  • Total Time:
  • Servings: 4

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  • 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

How to make this recipe

  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. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds. Add the onion and shiitake slices and stir-fry until they are lightly browned and nearly tender, about 3 minutes. Add the sliced bok choy and cook until the leaves are wilted and the stems are crisp-tender, about 2 minutes. Add the shrimp and stir-fry until they are pink and curled and nearly cooked through, about 3 minutes.

  3. Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimp–and–bok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.

Suggested Pairing

Off-dry, citrusy Riesling from New Zealand.

Contributed By Photo © Tina Rupp Published March 2009

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