Best 4 Shrimp And Bok Choy With Noodles Recipes

Embark on a culinary journey to the heart of Asian cuisine with our tantalizing Shrimp and Bok Choy with Noodles dish. This delectable recipe blends the vibrant flavors of succulent shrimp, tender bok choy, and springy noodles in a harmonious symphony of textures and tastes. Experience the perfect balance of savory and refreshing elements as the briny sweetness of the shrimp complements the crisp, slightly bitter notes of the bok choy.

In our recipe collection, you'll find variations of this classic dish that cater to diverse dietary preferences and culinary inclinations. Whether you're a fan of stir-fried noodles or prefer the comforting warmth of a soup, we've got you covered.

For those seeking a quick and easy weeknight meal, our Stir-Fried Shrimp and Bok Choy with Rice Noodles is a lifesaver. This vibrant dish comes together in just 15 minutes, making it an ideal choice for busy individuals or families on the go. The combination of tender shrimp, crisp bok choy, and chewy rice noodles, tossed in a savory sauce, creates a delightful symphony of flavors and textures that will leave you craving more.

If you have a bit more time to spare, our Shrimp and Bok Choy Soup with Glass Noodles is an absolute must-try. This comforting and nourishing soup is packed with succulent shrimp, tender bok choy, and delicate glass noodles, swimming in a rich and flavorful broth. The addition of ginger, garlic, and a hint of sesame oil elevates this soup to a new level of deliciousness, making it a perfect choice for a cozy meal on a chilly evening.

For those craving a gluten-free option, our Shrimp and Bok Choy with Zucchini Noodles is a game-changer. This innovative recipe replaces traditional noodles with spiralized zucchini, creating a light and refreshing dish that's not only delicious but also healthy. The tender shrimp and crisp bok choy pair perfectly with the mild flavor of zucchini noodles, while a tangy sauce adds a burst of flavor to every bite.

No matter your culinary preferences, our collection of Shrimp and Bok Choy with Noodles recipes offers something for everyone. From quick stir-fries to comforting soups and gluten-free alternatives, we've got you covered. Get ready to tantalize your taste buds and embark on a culinary adventure that will leave you craving more.

Here are our top 4 tried and tested recipes!

SHRIMP AND BOK CHOY STIR-FRY

Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

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

Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

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.

SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES

Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles image

A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.

Provided by Deb C

Categories Trusted Brands: Recipes and Tips Hunt's

Time 20m

Yield 4

Number Of Ingredients 14

Ingredients

1 (8 ounce) package dried rice noodles
⅔ cup soy sauce
2 tablespoons water
2 teaspoons rice wine
⅓ cup brown sugar
2 tablespoons grated fresh ginger
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch red pepper flakes
2 tablespoons finely chopped fresh garlic
1 pound jumbo shrimp, peeled and deveined
1 large head bok choy, chopped
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2 green onions, sliced

Steps:

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 80.9 g, Cholesterol 172.6 mg, Fat 5 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 0.9 g, Sodium 3110.5 mg, Sugar 23.5 g

SHRIMP, BOK CHOY & NOODLES IN A SEASONED BROTH

Shrimp, Bok Choy & Noodles in a Seasoned Broth image

This is a great quick mid week dinner. I always have shrimp on hand in the freezer and this is just a nice change from the typical fried or sauteed shrimp. I prefer to use bok choy vs napa cabbage, but either one will work. Shitaki mushrooms also are best, but button mushrooms will work just fine. I serve this with some crisp romaine, and a sesame dressing (Kraft makes an Asian Toasted Sesame Dressing, which is actually very good). I add some cucumbers, red onion and carrot to the romaine, and top with the dressing for a simple side salad. This makes a light summer dinner. Fresh shrimp is best, but frozen shrimp is fine for this dish.

Provided by SarasotaCook

Categories < 30 Mins

Time 30m

Yield 4 bowls or servings, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb large shrimp (peeled, tails removed, rough chopped)
1/2 lb angel hair pasta (you can use capellini or thin spaghetti)
6 cups bok choy (after being cut, napa cabbage is a good substitute)
1 1/2 cups mixed mushrooms, stems removed and sliced (I prefer shitaki, but white button mushrooms are fine)
1/3 cup scallion, sliced in 1/2-inch pieces on an angle (white & green parts)
1 (4 ounce) can water chestnuts (about 1/2 cup drained, rinsed and cut in half)
2 teaspoons garlic, smashed (NOT minced, you want to remove it from the broth)
1 inch fresh ginger, peeled and cut in 3-4 pieces
1 jalapeno, cut in half (seeds and ribs removed)
2 cups vegetable broth
1/3 teaspoon sesame oil
1 tablespoon sherry wine (not cooking sherry)
salt
pepper

Steps:

Broth -- In a large pot, add the broth, sherry, garlic, ginger, soy, sesame oil, and jalapeno. Cover and bring to a boil. Immediately reduce to low and simmer for 5 minutes. Remove the jalapeno, garlic and ginger. Just keep covered on low heat.
Pasta -- Since this is angel hair pasta it takes just a few minutes to cook. Cook the pasta in salted water according to pkg directions. Once it is done, drain well and set to the side.
Shrimp and Vegetables -- As the pasta is cooking, turn the heat back up on the broth to medium heat and add the mushrooms and cook 3-4 minutes. Then add the shrimp and bok choy and cook another 3-4 minutes. Just until the bok choy is slightly wilted and the shrimp are beginning to turn pink. Add in the water chestnuts and scallions and cook another minute or two just to heat through. Season with salt and pepper if necessary (go easy on the salt). I add quite a bit of pepper to mine.
Serve -- I think this is best served individually. I place a heaping spoon of the pasta in each bowl and then top with the seafood and bok choy broth.
Garnish with a drizzle of the sesame oil. ENJOY a really good light dish!

Tips:

Prep your ingredients: Before you start cooking, make sure to wash and chop all of your vegetables. This will save you time and hassle while you're cooking.
Use fresh shrimp: Fresh shrimp will give your dish the best flavor. If you're using frozen shrimp, be sure to thaw them completely before cooking.
Don't overcook the shrimp: Shrimp cooks very quickly, so it's important to not overcook it. Overcooked shrimp will be tough and chewy.
Add the noodles at the end: The noodles will only take a few minutes to cook, so add them to the pan towards the end of the cooking process.
Serve immediately: This dish is best served immediately after it's cooked. The noodles will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

Shrimp and bok choy with noodles is a quick, easy, and delicious meal that's perfect for a busy weeknight dinner. It's also a great way to get your kids to eat their vegetables. The shrimp is tender and flavorful, the bok choy is crisp and refreshing, and the noodles are slurp-worthy. Plus, the whole dish is coated in a savory sauce that will have you licking your lips. So next time you're looking for a quick and easy meal, give this shrimp and bok choy with noodles recipe a try. You won't be disappointed.