Chef WayTakashi 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.
More Fast Asian Noodle Recipes
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
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 It
In a small bowl, whisk the low-sodium chicken broth with the soy sauce, mirin and cornstarch slurry.
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.
Stir the sauce, then stir it into the wok and cook until it is slightly thickened, about 2 minutes. Transfer the shrimpandbok choy stir-fry to a medium serving bowl and garnish with the crispy noodles. Serve the stir-fry with brown rice.
Off-dry, citrusy Riesling from New Zealand.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.