Spicy Shrimp And Bok Choy Noodle Bowl

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons vegetable oil

2 teaspoons crushed red pepper flakes

4 cloves garlic, chopped

2 inches ginger root, peeled and cut into very thin matchsticks or grated

1/2 pound shiitake mushroom caps (a couple of cups), sliced

1 medium bok choy, trimmed and cut into 3-inch pieces, then cut into sticks lengthwise

Salt and pepper

1 quart chicken broth

1 cup seafood stock, available on soup aisle or 1 cup clam juice

1 1/2 pounds medium shrimp, peeled and deveined

1/2 pound vermicelli (thin spaghetti)

4 scallions, cut into 3-inch pieces, then shredded lengthwise into thin sticks

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