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Spicy Shrimp and Bok Choy Noodle Bowl

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“From Rachael Ray”

Ingredients Nutrition

  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed red pepper flakes
  • 4 garlic cloves, chopped
  • 2 inches piece gingerroot, peeled and grated (or cut into very thin matchsticks)
  • 12 lb shiitake mushroom caps, sliced
  • 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks
  • salt
  • fresh ground black pepper
  • 1 quart chicken stock
  • 1 cup seafood stock or 1 cup clam juice
  • 1 12 lbs medium peeled and deveined shrimp
  • 12 lb vermicelli
  • 4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks


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

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