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Shrimp & Shiitake Stir-Fry with Crispy Noodles

 Shrimp & Shiitake Stir-Fry with Crispy Noodles
“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
4 ServingsPrep: 20 min. Cook: 15 min.

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

Directions

  • 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.
  • In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until
  • shrimp turn pink. Remove and keep warm.
  • Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1

2 of 2

Shrimp & Shiitake Stir-Fry with Crispy Noodles (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 cup stir-fry with 1 tablespoon chow mein noodles (calculated without rice) equals 238 calories, 10 g fat (1 g saturated fat), 139 mg cholesterol, 710 mg sodium, 15 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.