American | Ginger Noodles with Shrimp and Vegetables

Updated on July 31, 2017

This was really good and light. Quick to make too! I cut the recipe in half when making. A variation is to salt and pepper the shrimp and cook them in a pan in a little grapeseed oil. Then put on top of dish.

Yield: 4-6 servings

Ingredients

6 ounces fine egg noodles or angel hair pasta, cooked until tender and drained, tossed with sesame oil

6 cups chicken stock

6 slices fresh ginger, skin on okay

3-4 bunches baby bok choy, sliced thin

1/2 head broccoli, cut into florets

1 red bell pepper, sliced

1 pound shrimp, peeled and deveined

4 tablespoons sliced green onions

1 tablespoon soy sauce

1 tablespoon sesame oil

 

Method

In a large saucepan, bring the stock and ginger to a simmer, then add the vegetables and simmer until vegetables are tender, about 5 minutes. Add the shrimp and simmer until opaque, about 1-2 minutes.

Divide the noodles among individual servings bowls. Season the stock to taste, then ladle the shrimp, stock and vegetables over the noodles. Garnish with green onions, sprinkle with soy sauce and sesame oil and serve with spoons and chopsticks.

 

(Ref. Home Chef's "Ginger Noodles with Shrimp and Vegetables" recipe, "Weeknight Meals" class.)