Best 2 Shrimp And Noodle Bowl Recipes

Shrimp and noodle bowls are a delicious and easy meal that can be enjoyed for lunch or dinner. They are also a great way to use up leftover shrimp and noodles. With a variety of flavors and textures, shrimp and noodle bowls are sure to please everyone at the table. This article will provide you with a step-by-step guide to creating the perfect shrimp and noodle bowl, including tips for choosing the right ingredients and cooking the shrimp and noodles to perfection.

Let's cook with our recipes!

SHRIMP AND NOODLE BOWL

Shrimp and Noodle Bowl image

Provided by Food Network

Number Of Ingredients 7

Ingredients

1 pound fresh or thawed large shrimp or prawns in shells (21 to 25 count)
6 ounces angel hair pasta, broken in half
3 cups fresh vegetables, such as halved pea pods, sliced carrots, bite-size broccoli florets and/or red bell pepper strips
1 tablespoon vegetable oil
1/3 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon Kikkoman Rice Vinegar
1/4 to 1/2 teaspoon crushed red pepper

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.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Spicy Shrimp and Bok Choy Noodle Bowl image

Categories Shrimp Bok Choy Noodle Boil

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons vegetable oil (3 times around the pan)
2 teaspoons crushed red pepper or chili flakes
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced (a couple of cups)
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup seafood stock or clam juice (available on soup aisle)
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

Steps:

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

Tips:

Choose the right shrimp. Look for shrimp that are fresh, firm, and have a slight briny smell. Avoid shrimp that are mushy, slimy, or have a strong odor.
Cook the shrimp properly. Shrimp cooks quickly, so it's important to not overcook it. Cook shrimp until it is pink and opaque, and avoid cooking it until it is rubbery.
Use a variety of vegetables. This recipe is a great way to use up leftover vegetables. Some good options include broccoli, carrots, bell peppers, and snap peas.
Make your own sauce. The sauce for this dish is easy to make and can be customized to your liking. You can use any type of vinegar you like, and you can adjust the amount of sugar and soy sauce to taste.
Serve immediately. This dish is best served immediately after it is made. The noodles will start to absorb the sauce and become soggy if they sit for too long.

Conclusion:

This shrimp and noodle bowl is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.