Shrimp & Shiitake Stir-Fry with Crispy Noodles Recipe
Shrimp & Shiitake Stir-Fry with Crispy Noodles Recipe photo by Taste of Home

Shrimp & Shiitake Stir-Fry with Crispy Noodles Recipe

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“We love the crispy noodles on top of this time-saving Thai dish, but roasted cashews are a wonderful complement as well.” —Wolfgang Hanau, West Palm Beach, Florida
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 1-1/2 teaspoons cornstarch
  • 1/2 cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 small head bok choy
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons canola oil, divided
  • 2 tablespoons minced fresh gingerroot
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large onion, halved and thinly sliced
  • 2 cups sliced fresh shiitake mushrooms
  • 1/4 cup chow mein noodles
  • Hot cooked brown rice, optional

Nutritional Facts

1 each: 238 calories, 10g fat (1g saturated fat), 139mg cholesterol, 710mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 24g protein Diabetic Exchanges:3 lean meat, 2 vegetable 1 fat


  1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks.
  2. In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
  3. Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired. Yield: 4 servings.
Originally published as Shrimp & Shiitake Stir-Fry with Crispy Noodles in Taste of Home April/May 2010, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 6, 2013

"Great flavors. I did use the cashews instead of crispy rice noodles. I agree with other reviewers that this took way too long to make. Prep was closer to an hour for me, so I doubt I'll be making it again."

Reviewed Apr. 26, 2012

"It takes a long time to make this."

Reviewed Aug. 12, 2011

"Could not find Bok Choy at our grocers the day I prepared this dish, so substituted celery and spinach. Delicious!! Its definitely a keeper!! Also added some water chestnuts and snowpeas for extra vegetables."

Reviewed Apr. 15, 2011

"wasn't a huge fan of the shitake mushrooms next time I will probably it with regular mushrooms"

Reviewed Apr. 2, 2011

"Fast, easy, deliscious!"

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