Spicy Shrimp and Bok Choy Noodle Bowls

You’ll never believe what’s on sale this week.  I’ll just tell you, because Sendik’s carries a lot of ingredients and asking you to guess the item I’m talking about could keep us here a good long time, and I know you have better things to do with your day than to sit here and play the grocery version of Twenty Questions with me right now.  The answer is … ramen noodles.  Ramen!  As if they weren’t already ridiculously cheap to begin with, ramen have gone even lower.  Ten silly cents a pack.  Is that bananas or what?

When I grabbed the noodles off the shelf at the Mequon store, I was reminded of the time in college where I accidently  (let’s be real) lazily left a half finished hot pot full (remember hot pots, all you 80’s girls?) of ramen noodles in my dorm room over the three week winter break.  Three weeks.  Wow.  I’ll never make that mistake again.  I’ll never forget the smell either.  The Ramen Noodle Hot Pot Incident of 1987 … it was revolting.  I marched the whole she’bang down to the garbage chute and spent the rest of the day apologizing to my poor roomie for how the room absolutely reeked.  To this day I can’t believe she finished out the rest of freshman year with me.

Good times.

Anyway, channel your inner college student (or your just plain frugal self) and play around with ramen this week.  But make sure  you get someone to do the dishes if you’re feeling lazy after dinner.  :-)

Serves:  4
SOURCE:  foodnetwork.com.  Adapted from This Recipe by Rachael Ray.

3 T. neutral cooking oil (I only used 1 T; I thought 3 seemed high)
2 t. crushed red pepper flakes (go easy if you’re not about too much spice)
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin julienne
1 medium carrot, peeled and cut into 2-inch chunks, then julienned
1/2 pound mix of sliced mushroom caps (I used half shiitake and half white buttons)
Kosher salt and pepper to taste
1 qt. chicken broth
1 – 8 oz. bottle clam juice
3 packages ramen noodles, seasoning packet discarded (Maruchan Ramen are on sale this week, 2/29/12 to 3/6/12)
1 1/2 lbs. peeled and deveined shrimp (Sendik’s Cleaned Raw and Cooked Jumbo Shrimp are on sale)
4 scallions, cut into 3 inch pieces, then julienned – reserve some for garnish if desired
4 baby bok choy, trimmed and cut in half, halves julienned

Place a medium soup pot over medium high heat.  Add vegetable oil and heat.  Add crushed red pepper flakes, garlic, ginger, and mushrooms; season with salt and pepper.  Cook and stir for two minutes.  Add chicken broth and clam juice.  Cover the pot and bring soup to a boil.

Add noodles and simmer for three minutes.  Add in the shrimp, scallions and bok choy and cook two minutes, then turn off the soup and let it sit for two to three minutes more.  Ladle into bowls; garnish with julienned scallion if desired, and serve.

**NOTES**:  Play around with the ingredients, you really can’t mess this up.   Asparagus is on sale, and so is organic broccoli.  Julienned red peppers would be delicious … canned bamboo shoots … leftover sliced steak, chicken, or pork would be all be great swapped as well.  I don’t mean for you to add all of those things at once.  You got that, right?  :-)  Have a great week.

Featured, Fresh, Frugal, Fabulous, News | February 28th, 2012