Chili Crisp Noodles with Shrimp and Bok Choy
These Chili Crisp Noodles with Shrimp and Bok Choy are what I make when I want an easy dinner thats loaded with veggie and protein.
Equipment
- 1 skillet
Ingredients
Filling
- 1 tablespoon butter can sub oil but butter adds more flavor
- ~24 medium shrimp I used gulf shrimp
- pinch salt/pepper
- 1 bunch scallions - finely chopped reserve some for topping
- 4 cloves garlic - minced
- 2 ½ cups juliened carrots About 4-5 medium carrots
- 1 head baby bok choy - finely chopped
- ½ cup finely chopped cilantro
- ~7 oz cooked glass noodles
sauce
- ¼ cup soy sauce or tamari
- 2 tablespoons honey
- 2 teaspoons chili crisp
- 1 ½ tablespoons rice vinegar
- 2 tablespoons broth or water
- 2 teaspoons toasted sesame oil
Toppings
- sesame seeds
- additional fresh chopped cilantro
- squeeze of lime juice
- additional fresh chopped scallions
Instructions
- Heat butter in a skillet. Add shrimp and a tiny pinch of salt/pepper. Sear for 90 seconds on each side.
- Remove shrimp from the skillet and add in scallions, carrots and garlic. Add more butter or oil if needed. Cook for 5 minutes. Add in the bok choy and cilantro and cook for another 3-5 minutes, until cooked through.
- Add shrimp and sauce to the pan. Toss everything together and cook for just 2 more minutes, until the veggies and shrimp have absorbed the sauce. Lastly, fold in the noodles and toss together so everything is coated in the sauce.
- Remove from heat and top with sesame seeds, lime juice and additional cilantro and scallions if using. Divide out and serve.
Nutrition
Calories: 503kcalCarbohydrates: 88gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 139mgSodium: 1475mgPotassium: 1366mgFiber: 7gSugar: 20gVitamin A: 30707IUVitamin C: 136mgCalcium: 418mgIron: 5mg
Tried this recipe?Let us know how it was!