This is one of those dishes that you look at and think, “It must have taken forever!” Wrong! This dish was on our table in less than 20 minutes from the time I started, and it was so simple. Those are some of the many reasons I love it! I first tried this recipe because I happened to have some bok choy on hand from my produce delivery and some shrimp in the freezer. It was just meant to be! This recipe is packed with wonderful Asian flavors but none of the ingredients are exotic or hard to find. I’m not typically a huge fan of ginger but in this recipe it is what takes it from ordinary to extraordinary so don’t leave it out. This noodle bowl ended up being really filling. My son is a big fan of pot stickers so I fried up a couple of those while this was coming to a boil. They were a great addition to the meal.
Note: For a vegetarian option substitute some tofu for shrimp.
3 tbsp olive oil
1/2–1 tsp crushed red peppers (depends how spicy ou like your meals)
2 tsp garlic, minced
1 tbsp fresh ginger, grated
1 c shitake mushrooms, sliced
4 baby bok choy chopped
salt and pepper
4 c chicken broth
1.42 oz pack Swanson’s seafood concentrate or 1 c seafood stock
1 1/2 lb medium shrimp, deveined and peeled
6 oz pack chow mein noodles
4 green onions cut into three pieces, then cut lengthwise into thin “sticks”
- In a large soup pot heat the olive oil over medium-high heat.
- Add the crushed red peppers, garlic, ginger, mushrooms, and bok choy.
- Season with salt and pepper.
- Add the chicken broth and seafood concentrate.
- Put the lid on the pot and bring to a boil.
- Add the shrimp and the noodles and cook for 3–5 minutes or until the chow mein is tender and shrimp cooked through.
- Add in most of the green onions reserving some for garnish.
- Cook for another 2 minutes, turn off stove and allow pot to sit for another 2–3 minutes.
- Ladle into bowls and garnish with remaining green onions.
Recipe adapted from Rachael Ray.