Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles

Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 10 mins

    TOTAL : 20 mins

    SERVING : 4

    YIELD : 4 servings

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.

  • Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.

  • Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.

  • Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.

  • Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

Per Serving: 476 calories; protein 26.2g; carbohydrates 80.9g; fat 5g; cholesterol 172.6mg; sodium 3110.5mg. This is also good served over rice. Other vegetables can be used or added to this recipe.