Shrimp with Rice Noodles & Bok Choy
Servings
2Serving size
about 2 cupsThis recipe can easily be multiplied or divided by 2, but does not make very good leftovers.
Ingredients
| 8 Ounces Shrimp, raw (peeled and deveined; reserve shells) |
| 1 large Carrots, raw (peeled and sliced into disks; reserve the peel) |
| 4 ounce Mushrooms, shiitake, raw (stemmed and sliced; reserve the stems) |
| 3 large Green onions (sliced crosswise; reserve unused portion you would otherwise discard) |
| 8 ounces Bok choy (about 2 small bok choy - cored and sliced crosswise; reserve core) |
| 1/2 tsp. Ground ginger |
| 4 quart Water (divided) |
| 4 tsp. Low sodium soy sauce (or gluten free tamari sauce) |
| 2 tsp. Chinese mustard (or Dijon mustard) |
| 1 Tbsp. Peanut butter, no salt added |
| 4 ounce Brown rice noodles |
| 1 Tbsp. Sesame oil |
| 1/8 tsp. Red Pepper Flakes |
| 1 tsp.. Sesame seeds |
Instructions
Add the ginger and 3 cups of water.
Place over medium high heat and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
Strain the broth, discard the solids, and return the liquid to the sauce pan.
Add the soy sauce, mustard and peanut butter. Whisk until smooth.
Place the remaining water in a large sauce pan over high heat.
When the water boils, add the rice noodles. Reduce the heat to low. Stir occasionally.
Place the sesame oil in wok or large skillet over high heat.
Add the red pepper flakes and when the oil is hot add the carrots. Cook for about 3 minutes, stirring frequently.
Add the mushrooms and stir. Cover and cook for about 2 minutes. Stir at least twice.
Add the green onions, bok choy and shrimp. Stir.
Cover and cook for about 4 to 5 minutes until the shrimp are cooked. Stir frequently.
Drain the noodles and add to the wok with the sauce.
Toss until well blended.
Serve sprinkled with the sesame seeds.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Starting your dish with fresh stock is really easy. Place the vegetable peels, stems and shrimp shells in a pot with water and simmer for about 30 to 45 minutes. The stock offers a richness that water alone can’t and you save the money you would spend on store bought stock.
This is a recipe that works better as you spice it up. The instructions are for a mild version, but if you like spicy food, add more red pepper flakes. For mild use 1/8 teaspoon and add 1/8 teaspoon for each degree of heat you like.
You can use chili oil for a more pervasive heat. Start with replacing 1 teaspoon of the sesame oil with a teaspoon of chili oil – and replace more if you like more heat.