This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"All the dreamers in all the world are dizzy in the noodle."
Starting your dish with fresh stock is really easy. Place the vegetable peels, stems and shrimp shells in a pot with water and simmer for about 30 to 45 minutes. The stock offers a richness that water alone can't and you save the money you would spend on store bought stock.
This is a recipe that works better as you spice it up. The instructions are for a mild version, but if you like spicy food, add more red pepper flakes. For mild use 1/8 teaspoon and add 1/8 teaspoon for each degree of heat you like.
You can use chili oil for a more pervasive heat. Start with replacing 1 teaspoon of the sesame oil with a teaspoon of chili oil – and replace more if you like more heat.
The Japanese suffix "take" means "mushroom" and the Shiii tree is the tree on which these lovely mushrooms grow naturally. They are indigenous to Korea and Japan, and for years they were available around the world only as dried mushrooms. Fortunately, they are now widely cultivated and available fresh.
The cap is broad and flat, ranging in color from a tan to dark brown. The stems are tough and woody, but add earthy flavor to soups and stocks, so don't toss them out. As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores. Shiitake Mushrooms »
Servings = 2 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 60.
This recipe does not make very good leftovers.
|8 ounces||shrimp (peeled and deveined; reserve shells)|
|1 large||carrot (peeled and sliced into disks; reserve the peel)|
|4 ounces||shiitake mushrooms (stemmed and sliced; reserve the stems)|
|3 large||green onions (sliced crosswise; reserve unused portion you would otherwise discard)|
|2 small||bok choy (cored and sliced crosswise; reserve core)|
|1/2 tsp||ground ginger|
|4 quarts||water (divided)|
|4 tsp||low sodium soy sauce or gluten-free tamari sauce|
|2 tsp||Dijon or Chinese mustard|
|1 Tbsp||smooth peanut butter|
|4 ounces||rice noodles|
|1 Tbsp||dark sesame oil|
|1/8 tsp||red pepper flakes|
|1 tsp||sesame seeds|
Place the shrimp shells in a sauce pan with the peel from the carrot, the mushroom stems, the stems from the green onions, and the core from the bok choy.
Add the ginger and 3 cups of water.
Place over medium high heat and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes.
Strain the broth, discard the solids, and return the liquid to the sauce pan.
Add the soy sauce, mustard and peanut butter. Whisk until smooth.
Place the remaining water in a large sauce pan over high heat.
When the water boils, add the rice noodles. Reduce the heat to low. Stir occasionally.
Place the sesame oil in wok or large skillet over high heat.
Add the red pepper flakes and when the oil is hot add the carrots. Cook for about 3 minutes, stirring frequently.
Add the mushrooms and stir. Cover and cook for about 2 minutes. Stir at least twice.
Add the green onions, bok choy and shrimp. Stir.
Cover and cook for about 4 to 5 minutes until the shrimp are cooked. Stir frequently.
Drain the noodles and add to the wok with the sauce.
Toss until well blended.
Serve sprinkled with the sesame seeds.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 494||Calories from Fat 99|
|% Daily Value|
|Total Fat 10g||17%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 69g||22%|
|Dietary Fiber 6g||27%|
|Vitamin A 396%||Vitamin C 69%|
|Calcium 22%||Iron 27%|
|Vitamin K 131 mcg||Potassium 1213 mg|
|Magnesium 99 mg|