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Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth

Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth Recipe

  • 3 ounces dried rice vermicelli (rice sticks; see Notes)
  • 8 cups reduced-sodium chicken broth
  • 2 tablespoons minced fresh ginger
  • 1 scallion, trimmed
  • 1 garlic clove, bruised with the side of a knife
  • 3 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices
  • 4 ounces baby bok choy (about 4), outside leaves and stems trimmed, cut across into ½-inch strips (2 to 3 cups)
  • 4 ounces frozen small cooked shrimp, shelled, thawed and blotted dry (about 1½ cups)
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon unseasoned Japanese rice vinegar
  • ½ teaspoon chile oil, or to taste, or a pinch of red pepper flakes
  • Kosher salt
  • 1 cup fresh bean sprouts, rinsed and crisped in ice water
  • ½ cup thin diagonal slices scallion greens
  • Mint leaves
  • Cilantro leaves
  • Thai basil leaves
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 265kcal (13%)
Total Fat 8g (12%)
Saturated Fat 2g (9%)
Cholesterol 56mg (19%)
Total Carbohydrate 31g
Dietary Fiber 1g
Sugars 7g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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