Garlic-Ginger Shrimp with Bok Choy and Rice Noodles
Quick-cooked shrimp stir-fry with crisp-tender bok choy and rice noodles in a fragrant ginger-garlic sauce. This asian-inspired asian (gluten-free, high protein) ready in about 25 minutes pairs peeled and deveined shrimp, rice noodles, finely grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, peeled and deveined shrimp
- 8 oz rice noodles
- 1 bunch, trimmed and halved lengthwise bok choy
- 1 tbsp, finely grated ginger
- 3 cloves, minced garlic
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
- 1/4 tsp red pepper flakes
- 2 tbsp vegetable oil
Instructions
- Step 1: Cook rice noodles according to package directions in a large pot of boiling water, then drain and rinse under cold water. Toss with 1/2 tsp sesame oil to prevent sticking.
- Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
- Step 3: Add ginger and garlic to the skillet and stir-fry for 1 minute until fragrant. Add bok choy halves and cook for 3 minutes until slightly wilted.
- Step 4: Return shrimp to the skillet, then add soy sauce, rice vinegar, sesame oil, and red pepper flakes. Stir to combine and simmer for 2 minutes until sauce thickens slightly.
- Step 5: Add cooked rice noodles to the skillet and toss gently to coat. Cook for 1 minute to heat through, then sprinkle with toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic-Ginger Shrimp with Bok Choy and Rice Noodles take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic-Ginger Shrimp with Bok Choy and Rice Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Garlic-Ginger Shrimp with Bok Choy and Rice Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic-Ginger Shrimp with Bok Choy and Rice Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic-Ginger Shrimp with Bok Choy and Rice Noodles gluten-free?
Yes — this recipe is tagged gluten-free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
