Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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."
-Edie Adams

The refrigerator light goes on...

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.


Shrimp with Rice Noodles & Bok Choy

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.

Nutrition Facts

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
Cholesterol 172mg 56%
Sodium 532mg 22%
Total Carbohydrates 69g 22%
    Dietary Fiber 6g 27%
    Sugars 8g
Protein 29g
Vitamin A 396% Vitamin C 69%
Calcium 22% Iron 27%
Vitamin K 131 mcg Potassium 1213 mg
Magnesium 99 mg