Shrimp, Shitake & Broccoli Noodle Bowl

2 servings

Tip: Noodle bowls don’t have to be authentic to be fun and delicious. Try different types of Asian noodles, add your favorite vegetables, a protein, good quality broth, herbs and spices. (Yes, this sounds like making soup…it’s the same concept, just a little less “soupy”.) Serve with chopsticks and a big spoon to feel like you’re at a restaurant!

2 Tbsp sesame oil
4 Tbsp white wine
6 oz (about 10) peeled, deveined shrimp
3 oz brown rice noodles
4-6 shitake mushrooms
4 spears “baby” broccoli (or broccolini)
1 carrot
4 scallions
6 Brussels sprouts
10 snap peas
4 red radishes
1 cup (8 oz) clam juice
1 1/2 cups (12 oz) no-salt vegetable or chicken broth
1 shallot
1 garlic clove
1-inch piece of fresh ginger
2 Tbsp low-sodium soy sauce
1 Tbsp miso paste
2 Tbsp Italian flat-leaf parsley (for garnish)
2 tsp mixed white, black and/or golden sesame seeds

Wash, dry, peel and trim all vegetables as needed.
Cut mushrooms, broccolini, carrot, scallions, Brussels sprouts, snap peas and radishes on the bias (angled) in medium-thin pieces.
Grate fresh ginger.
Mince parsley.
Have all prepared ingredients available at your cooking station.

Cook brown rice noodles in boiling water according to package directions. This can be done as you prepare the remaining ingredients. When noodles are al dente, remove them from the cooking water, divide and twirl into one side of the two serving bowls.

In blender or food processor, mince shallot and garlic clove; add grated ginger, soy sauce and miso and process to a paste. Heat 1/2 Tbsp sesame oil in wok or large skillet. Add ginger/shallot paste; sauté and stir for about 2 minutes. Add clam juice and broth; bring to a boil then simmer to reduce to about 2 cups. Pour seasoned broth into a bowl to hold.

Heat 1 Tbsp sesame oil in the wok; add bias-cut vegetables and stir-fry until crisp-tender. Add 2 Tbsp wine and simmer to deglaze the pan. Divide vegetables between the two serving bowls.

Heat 1/2 Tbsp sesame oil in the wok; add the shrimp and stir-fry quickly for about 1 minute. Add 2 Tbsp wine and simmer to deglaze the pan. Divide the shrimp between the two serving bowls.

If broth needs to be reheated, pour into the wok and heat briefly. Gently pour or ladle broth around ingredients in serving bowls. Garnish with minced parsley and a sprinkle of sesame seeds.

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