Spicy Shrimp Noodle Bowl Food

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

SHRIMP AND NOODLE BOWL

Steps:

• 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
• 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
• 3. Drain pasta mixture. Return to pan; cover and keep warm.
• 4. Heat oil over medium heat in large skillet. Add shrimp.
• 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
• 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
• 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

SHRIMP NOODLE BOWL

Steps:

• To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
• Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.

SPICY SHRIMP NOODLE BOWL

Steps:

• Remove shrimp tails; set shrimp aside.
• Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
• Reduce heat, and simmer, uncovered 10 minutes.
• Strain broth mixture through a sieve into a bowl; discard solids.
• Heat oil in medium saucepan over medium-high heat.
• Add bell pepper, onion, and garlic; saute 3 minutes.
• Add reserved broth; bring to simmer.
• Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
• Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
• Serve with lime wedges.

SPICY SHRIMP AND NOODLES

Steps:

• In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling.
• Add noodles, shrimp and green onion pieces. Return to boiling.
• Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles.
• To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.

SPICY CILANTRO AND SHRIMP NOODLE BOWL

Steps:

• Cook the soba noodles according to package. Rinse. Drain. (while the water is coming to a boil prepare sauce).
• Cut most of the stem area from cilantro.
• Combine cilantro, fish sauce, peanut oil, soy sauce, peanut butter, chilies, salt, pepper, garlic and ginger. puree in food processor until smooth.
• dice shallot and sautee until soft in a little peanut oil.
• add shrimp and sauce from the food processor.
• bring so slow simmer to just cook the shrimp.
• toss with drained noodles.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over med-high heat.
• Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
• Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
• Add in the shrimp and noodles; cook for 3 minutes.
• Add in the scallions; cook for 2 minutes.
• Turn off the heat and let the soup sit for 2-3 minutes more.
• Adjust seasoning and serve.