Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
2 servings
Ingredients
3 1/2cupslow sodium chicken broth
2tablespoonsSriracha
1tablespoonlow sodium soy sauce
1teaspoonsesame oil
1teaspoonpeeled and minced fresh ginger
2clovesgarlic, minced
3headsbaby bok choy
1cup slicedcremini mushrooms (such as Baby Bella)
1/2red bell pepper, thinly sliced
2(3 ounce) packagesramen noodles
8ouncespeeled, deveined large shrimp, thawed if frozen
1tablespoonfreshly-squeezed lime juice
2green onions, sliced
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bring chicken broth to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low and stir in chile-garlic sauce, soy sauce, sesame oil, ginger, and garlic. Cover the saucepan and simmer for 5 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Slice the bok choy in half lengthwise, and then cut in half again in the center crosswise.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add bok choy to broth, cover the saucepan, and cook for 2 minutes. Remove cover, add mushrooms and red bell pepper, and cook for 3 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Increase the heat to medium-high and add ramen noodles to broth, discarding seasoning packet. Stir constantly, separating the noodles and cook for 3 to 4 minutes. Taste and adjust seasonings as desired.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Stir in shrimp and lime juice. Cook until shrimp are curled and opaque, and ramen noodles are tender, 2 to 3 minutes more.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Ladle into two bowls, and garnish with green onion slices.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Nutrition Facts (per serving)
| 670 | Calories |
| 22g | Fat |
| 72g | Carbs |
| 49g | Protein |
