This week, we're offering a trio of Asian-inspired recipes that are quick and delicious. Recipes like these are easy to make and filled with lots of great vegetables so you can enjoy a nutritious meal without really trying. We continue our journey with a clever noodle stir fry chock full of mushrooms, boy choy, shrimp, and walnuts all in a spicy sweet sauce that brings some tanginess in the form of pomegranate molasses. Its got fancy meal flavor with a weeknight timeline!
If you cannot find pomegranate molasses, you can use a tablespoon of regular molasses combined with a tablespoon of lemon or lime juice instead. It won't be the same, but you'll get the gist. You can use 1-2 cups of any mushroom, but I love how rounds of king mushroom are reminiscent of scallops in this dish. And walnuts are fantastic in this, but you can use almonds or pecans instead. I used slightly wide rice noodles, but you can use what you prefer, understanding that it will change the texture of the dish if you use very thin noodles. That doesn't mean it won't be good … it just means it will be different than what's pictured here.
I don't bother serving this dish with anything other than a mug of hot tea. Jasmine is nice, as is a citron tea. And if green tea is your thing, this is a dish that pairs quite nicely with it as well. However you serve this clever dish with a little bit of everything, enjoy!
Spicy Mushroom Shrimp Bok Choy Noodles
- ¼ cup chili crisp
- ¼ cup soy sauce
- 2 tablespoons white miso paste
- 2 teaspoons hot honey
- 2 tablespoons pomegranate molasses
- 1 tablespoon toasted sesame oil
- 1-2 king mushrooms, sliced into thin rounds/li>
- 1 lb. baby bok choy, sliced in half, lengthwise
- 8 oz. large shrimp, peeled and deveined
- 6 oz. rice noodles, softened in boiling water and drained
- 1 cup coarsely chopped walnuts
To make the sauce, combine the first 5 ingredients (chili crisp through pomegranate molasses) in a glass jar; screw the lid onto the jar and shake vigorously to combine. Set aside.
Heat the toasted sesame oil in a large skillet over high heat. Add the mushrooms and cook, undisturbed, until seared, 2 minutes. Toss the mushrooms; add the bok choy and shrimp. Cook for 2-3 minutes, until the bok choy is slightly wilted and the shrimp is turning pink.
Pour in the sauce and add the rice noodles. Simmer for 5 minutes, until the sauce coats everything in the pan. Add the walnuts; toss to coat. Remove from the heat. Serve while hot.
- Yields: 3-4 servings
- Preparation Time: 30 minutes