SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Make and share this Spicy Shrimp and Bok Choy Noodle Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium soup pot over med-high heat.
- Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
- Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
- Add in the shrimp and noodles; cook for 3 minutes.
- Add in the scallions; cook for 2 minutes.
- Turn off the heat and let the soup sit for 2-3 minutes more.
- Adjust seasoning and serve.
Nutrition Facts : Calories 550, Fat 15.8, SaturatedFat 2.5, Cholesterol 221.5, Sodium 1314.8, Carbohydrate 62.9, Fiber 3.6, Sugar 8, Protein 38
SHRIMP AND NOODLE BOWL
Provided by Food Network
Number Of Ingredients 7
Steps:
- 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
- 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
- 3. Drain pasta mixture. Return to pan; cover and keep warm.
- 4. Heat oil over medium heat in large skillet. Add shrimp.
- 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
- 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
- 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.
SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Steps:
- Heat a medium soup pot over medium-high heat. Add the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add the chicken stock and seafood stock. 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 the soup sit for 2 to 3 minutes more. Adjust the seasoning and serve.
SPICY PORK NOODLE BOWL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Drain and toss with 2 teaspoons vegetable oil.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pork and 2 teaspoons ginger; cook, breaking up the meat with a wooden spoon, until lightly browned, about 3 minutes. Add the chicken broth, pickles and 2 tablespoons each pickle brine and soy sauce and cook, scraping up any browned bits, until the liquid evaporates, about 4 minutes.
- Meanwhile, puree 3 tablespoons toasted sesame seeds in a blender until finely ground, about 15 seconds. Add the remaining 3 tablespoons vegetable oil and puree until smooth. Add 1/4 cup water, the chili-garlic sauce, brown sugar and the remaining 1/4 cup soy sauce, 2 tablespoons pickle brine and 1 teaspoon ginger; puree until combined.
- Top each serving of noodles with the sesame dressing, pork, cucumbers and tomatoes. Sprinkle with the remaining 1 tablespoon sesame seeds.
SHRIMP NOODLE BOWL
Steps:
- To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
- Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.
SPICY CHICKEN & BOK CHOY NOODLE BOWL
Low fat version of Rachael Ray's Shrimp Noodle Bowl - we like it better with chicken, but you can substitute shrimp.
Provided by BellaBooDaisy
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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. Put a lid on the pot and bring soup to a boil.
- Add chicken 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.
Nutrition Facts : Calories 765.3, Fat 38.7, SaturatedFat 9.4, Cholesterol 127.6, Sodium 218.6, Carbohydrate 58.7, Fiber 3.9, Sugar 5.2, Protein 46.7
SPICY GINGER PORK NOODLES WITH BOK CHOY
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don't have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger's pungency.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 1394 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP AND BOK CHOY WITH NOODLES
Another recipe I copied while waiting in the doctor's office. Here's hoping it's as tasty as it sounds!
Provided by marisk
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the broth, soy sauce, mirin and cornstarch slurry.
- Heat a nonstick wok untl very hot (3 minutes).
- Add canola oil, ginger, garlic and red pepper. Stir fry until fragrant (20 seconds).
- Add onion and mushroom. Stir fry until lightly browned (3 minutes).
- Add bok choy and cook until the leaves are wilted and stems are crisp-tender (2 minutes).
- Add shrimp and stir-fry until pink and curled (nearly cooked through) (3 minutes).
- Stir the sauce, then stir it into the wok. Cook until slightly thickened (2 minutes).
- Transfer the shrimp and bok choy mix into a medium serving bowl and garnish with the crispy noodles.
Nutrition Facts : Calories 230, Fat 9.7, SaturatedFat 1.2, Cholesterol 143.2, Sodium 1187, Carbohydrate 16.4, Fiber 3.7, Sugar 5.1, Protein 21.1
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