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

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4 10 12
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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

Ingredients

  • 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.

Directions

  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.


Reviews for Shrimp & Shiitake Stir-Fry with Crispy Noodles

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (3)
2 Star
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MY REVIEW
Wingsy2002 User ID: 7331977 121290
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."

MY REVIEW
mraider User ID: 4399622 211678
Reviewed Apr. 26, 2012

"It takes a long time to make this."

MY REVIEW
barsto User ID: 4995537 171819
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."

MY REVIEW
Jones1228 User ID: 5902142 211677
Reviewed Apr. 15, 2011

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

MY REVIEW
gmfritch User ID: 5459090 187193
Reviewed Apr. 2, 2011

"Fast, easy, deliscious!"

MY REVIEW
Lina51 User ID: 3369822 110848
Reviewed Apr. 1, 2011

"I did add roasted cashews. This is an excellent dish."

MY REVIEW
siney User ID: 1018856 146802
Reviewed Mar. 17, 2011

"Easy, economical, and oh, so delicious. My family loves this dish."

MY REVIEW
JMU User ID: 1687266 108000
Reviewed Jul. 19, 2010

"This wasn't our favorite. I was glad I prepped all the veggies the night before. That was a time saver for me."

MY REVIEW
mngarden User ID: 303056 187191
Reviewed Jun. 13, 2010

"Excellent, we just love it. Very Easy to prepare."

MY REVIEW
kmnowak User ID: 3453696 107998
Reviewed Apr. 7, 2010

"This is one of the best meals I have ever had. All the spices and flavors combined to make a gourmet dish. Second time around, I omitted the shrimp and added extra garlic. This would be just as tasty with chicken instead of shrimp. I used twice the broth both times because we like it juicy! Thank you so much to the gentleman who submitted this recipe - we'll be having it often."

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