Spicy Shrimp Noodle Bowl Recipes
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.
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 SHRIMP NOODLE BOWL
This recipe is from a Cooking Light magazine. You can adjust the heat level to your liking. I am submitting the recipe as printed in the book. However, when I made it, I couldn't find the rice sticks for the recipe, I subbed in soba noodles for this. When I go shopping in a bigger area, I will look for the rice sticks at this one grocery store I like to go to.
Provided by Becky in Wisconsin
Categories Thai
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove shrimp tails; set shrimp aside.
- Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
- Reduce heat, and simmer, uncovered 10 minutes.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Heat oil in medium saucepan over medium-high heat.
- Add bell pepper, onion, and garlic; saute 3 minutes.
- Add reserved broth; bring to simmer.
- Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
- Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
- Serve with lime wedges.
Nutrition Facts : Calories 226.1, Fat 3, SaturatedFat 0.4, Cholesterol 143.2, Sodium 1227.6, Carbohydrate 29.6, Fiber 2.1, Sugar 4, Protein 18.7
CRISPY SPICY SHRIMP NOODLE BOWL FOR TWO
The crispy golden crust on the shrimp is achieved by coating in cornstarch and browning quickly in oil. From Pampered Chef. Note: Rice noodles are delicate and translucent noodles that come in many shapes and sizes. Look for flat noodles, about 1/4 inch wide. Regular linguine or fettuccini, prepared according to package directions, can be substituted for the rice noodles, if desired.
Provided by gailanng
Categories Asian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil in (3-qt.) Saucepan. Remove from heat and add noodles. Let noodles soak 3-4 minutes or until softened but still slightly firm. Drain and rinse under cold water; set aside.
- Season shrimp with 1/8 teaspoon of the salt; dredge in cornstarch, shaking off excess. Heat oil in (10-in.) Sauté Pan over medium-high heat until hot. Add shrimp in a single layer; cook 8-10 minutes or until golden brown and crisp, turning once. Remove shrimp from pan; set aside and keep warm. Add gingerroot, carrot, bell pepper and shallots to pan. Cook and stir until vegetables are crisp-tender, about 3 minutes. Stir in coconut milk, chicken broth, curry paste, lime juice, 2 tablespoons of the basil and remaining 1/2 teaspoon salt; bring to a simmer.
- Add noodles to simmering sauce mixture; cook 1 minute or just until heated through. Stir in shrimp; spoon into bowls. Garnish with remaining basil and lime wedges.
Nutrition Facts : Calories 490.7, Fat 9, SaturatedFat 1.2, Cholesterol 149.9, Sodium 1162.6, Carbohydrate 78.5, Fiber 2.9, Sugar 3.1, Protein 21.4
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