Spicy Shrimp Noodle Bowl Recipes

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Spicy Shrimp and Bok Choy Noodle Bowl image

Provided by Rachael Ray : Food Network

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 NOODLE BOWL

Shrimp Noodle Bowl image

Provided by Sandra Lee

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 cups low-sodium chicken stock
2 cups frozen peas
2 cups frozen carrot slices
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons Szechuan stir-fry sauce (recommended: San-J)
10 ounces fresh yaki-soba or ramen noodles
1 pound cooked medium shrimp

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

Spicy Shrimp Noodle Bowl image

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

Ingredients

1 lb medium shrimp, tail-on, peeled and deveined
1 1/2 cups water
1 cup chicken broth, lower sodium, fat-free
1 (8 ounce) bottle clam juice
2 slices ginger, peeled and slice 1/4 inch thick
1 teaspoon olive oil
3/4 cup red pepper, thinly sliced into strips
1/4 cup yellow onion, thinly sliced
1 garlic clove, minced
1/2 cup sugar snap pea
2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 ounces rice sticks, uncooked
2 tablespoons fresh cilantro leaves
lime wedge

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

Crispy Spicy Shrimp Noodle Bowl for Two image

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

Ingredients

5 ounces uncooked rice noodles
8 ounces uncooked large shrimp, peeled and deveined (26-30 per pound)
1/8 teaspoon plus 1/2 teaspoon salt, divided
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 teaspoon finely grated fresh gingerroot
1/2 cup thinly sliced carrot
1/2 red bell pepper, cut into julienne strips
3 shallots, thinly sliced
1/2 cup light coconut milk
1/2 cup chicken broth
3/4-1 teaspoon thai green curry paste
1 tablespoon lime juice
1/4 cup thinly sliced Thai basil or 1/4 cup cilantro, divided
lime wedge

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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