Spicy Shrimp and Bok Choy Noodle Bowl
Ingredients
- Canola oil42g
- Red pepper flakes3.6g≈ 0.75 × tbsp
- Garlic, raw12g≈ 1.25 × 3 cloves
- Ginger root, raw12g≈ 1 inch piece
- Mushrooms70g≈ 1 cup sliced
- Cabbage, green, raw150g≈ 1.75 × 1 cup shredded
- CHICKEN STOCK240g≈ 1 cup
- Pineapple - Crushed Canned120g≈ 1 × 1 cup sliced
- Shrimp454g≈ 1 lb
- Spaghetti, protein-fortified, dry, enriched (n x 6.25)200g
- Green Onion60g≈ 2.5 × 1/4 cup chopped
Estimated Cost
- Canola oil (42g)—
- Red pepper flakes (3.6g)—
- Garlic, raw (12g)$0.32
- Ginger root, raw (12g)—
- Mushrooms (70g)$0.62
- Cabbage, green, raw (150g)$0.33
- CHICKEN STOCK (240g)$0.42
- Pineapple - Crushed Canned (120g)$0.42
- Shrimp (454g)$8.99
- Spaghetti, protein-fortified, dry, enriched (n x 6.25) (200g)—
- Green Onion (60g)$0.77
* Cost estimate based on 7 of 11 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Heat the vegetable oil in a large stockpot over medium heat. Once warm, add the red pepper flakes, garlic, ginger, mushrooms, and bok choy. Let them cook for a couple minutes until the vegetables soften slightly.
- 2
2. Pour in the chicken broth and clam juice. Cover the pot and bring the liquid to a boil.
- 3
3. Add the shrimp and vermicelli to the boiling broth. Cook for 3 minutes until the shrimp are opaque throughout and reach 145°F internally.
- 4
4. Ladle the soup into bowls and top each with green onions.
Nutrition per serving
Based on 4 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.