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

  • Total Time:
  • Servings: 4

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


KEY: Spring, Summer, Chef Recipes Made Easy, Pairing of the Day, Stir-Frying, Asian, Chinese, Japanese, Fast, Healthy

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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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