American | Ginger Noodles with Shrimp and Vegetables
Posted on April 14, 2014
This was really good and light. Quick to make too! I cut the recipe in half when making.
Yield: 4-6 servings
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
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. "Ginger Noodles with Shrimp and Vegetables" recipe, Home Chef's "Weeknight Meals" class.)