Shrimp Stir Fry With Bok Choy, Mushrooms & Noodles

Prep Time
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"A super quick and easy stir fry dish. This isn't a saucy dish ... but a nice combination of flavors. And, it comes together in just minutes. And, all the ingredients can be found at any local grocery store. Just make sure to prep ahead; because, it cooks in just minutes. And, with the cellophane noodles; it, is a great 'low carb' dinner; but, full of flavor. I like to serve a cucumber or fruit salad on the side - mango salad would be delicious."

Original recipe yields 3-4 servings
  • Garnish (optional)


  • Serving Size: 1 (504.5 g)
  • Calories 541.4
  • Total Fat - 12.3 g
  • Saturated Fat - 2 g
  • Cholesterol - 299.4 mg
  • Sodium - 3095.5 mg
  • Total Carbohydrate - 65.8 g
  • Dietary Fiber - 7.7 g
  • Sugars - 4.1 g
  • Protein - 43.2 g
  • Calcium - 210 mg
  • Iron - 4.8 mg
  • Vitamin C - 67.6 mg
  • Thiamin - 0.9 mg

Step 1

Shrimp ... First, fresh is always best; however, frozen shrimp also work just as well. If frozen; let it thaw in a colander over a bowl; covered well. You don't want it setting in water as it thaws. Once thawed - peel, devein, and remove the tails; and, set on the counter to take the chill off.

Step 2

Noodles ... Simple prepare the noodles according to package directions. I usually soak them in hot water, until tender (approximately 10 minutes); then, finish in the pan with the shrimp and vegetables. Make sure to drain the noodles well being adding to the stir fry. Just follow the directions on the package.

Step 3

Vegetables ... Prepare your bok choy, mushrooms, garlic, ginger, onion, and scallions; and, set to the side. Keep the mushrooms and scallions separate from the rest of the vegetables. They will be added at separate times.

Step 4

Shrimp ... After the shrimp have rested on the counter; season with salt and pepper on both sides. Now, I prefer my Wok; but, a large deep non-stick pan will work too. Use what you have. Add the oil to your pan; and, bring to high heat. Now, my older stainless wok, requires bit more oil than a more shallow non-stick pan. Just add enough to lightly coat the bottom.

Step 5

Add the shrimp; and, saute just a couple of minutes, stirring and flipping often. They will finish cooking the last couple of minutes with the vegetables and sauce; so, JUST until they begin to curl and turn pink. DO NOT over cook them. Transfer the shrimp to a plate or bowl off to the side.

Step 6

Veggies ... Add 1 teaspoon of the sesame oil; and, a bit more canola or vegetable oil - only if necessary, and the mushrooms. Saute 3 minutes, stirring often. Then, add the bok choy, onion, garlic, ginger, red pepper flakes; and, toss to combine. Continue to cook another 2 minutes; then, add the broth and soy sauce; and, toss to combine. Cook another 2 minutes, covered; just until the mushrooms and bok choy are tender - but, still slightly crisp. NOTE: the type of pan can really affect the cooking time.

Step 7

Finish ... Add the shrimp back in and, cook one more minute, just until the shrimp are fully cooked and heated through. Add the noodles, scallions, the remaining sesame oil; and toss until combined. Remove from heat, cover for 1 minute; and it's ready to serve.

Step 8

Serve and ENJOY! ... Add a fruit or cucumber salad on the side and enjoy. I always serve extra soy sauce on the table; and, you can even garnish the dish with sesame seeds if you want.

Tips & Variations

No special items needed.