SPICY SHRIMP AND BOK CHOY NOODLE BOWL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
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 seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
- Add shrimp 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.
UDON NOODLES WITH SPICY SHRIMP
A combo of recipes from Cooking Light and The Big Bowl Cookbook. You can also use spaghetti instead of the udon noodles.
Provided by chelseas
Categories Asian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
- Combine lime rind and next five ingredients; stir well.
- Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
- Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
- Serve warm or chilled.
Nutrition Facts : Calories 390.7, Fat 9.7, SaturatedFat 1.5, Cholesterol 230.4, Sodium 1431.5, Carbohydrate 36, Fiber 3.8, Sugar 3.1, Protein 39.4
UDON NOODLES WITH SHRIMP, SNOW PEAS, AND PEANUTS
Provided by Julia Turshen
Categories Kid-Friendly Quick & Easy Dinner Lunch Peanut Shrimp Pea Spring Summer Noodle Cilantro Soy Sauce Pescatarian Dairy Free Tree Nut Free No Sugar Added Small Plates
Yield Serves 6
Number Of Ingredients 14
Steps:
- Whisk chile, garlic, vinegar, soy sauce, vegetable oil, peanut butter, sesame oil, ginger, and 1 tsp. salt in a large bowl. Add snow peas and toss to combine.
- Cook udon in a large pot of boiling salted water according to package directions. Add shrimp 3 minutes before noodles are done and cook, stirring occasionally, until shrimp are pink and cooked through. Drain noodles and shrimp and add to dressing; stir vigorously to combine.
- Transfer noodle mixture to a serving bowl or platter. Top with peanuts and cilantro. Serve immediately or at room temperature.
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