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Shrimp & Shiitake Stir-Fry with Crispy Noodles

Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

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

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

  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.

Nutrition 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.

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