I have a dated recipe for mocha icing. Wish you would like it. There is enough batter to make one 8-inch layer cake.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package dried rice noodles
- ⅔ cup soy sauce
- 2 tablespoons water
- 2 teaspoons rice wine
- ⅓ cup brown sugar
- 2 tablespoons grated fresh ginger
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 pinch red pepper flakes
- 2 tablespoons finely chopped fresh garlic
- 1 pound jumbo shrimp, peeled and deveined
- 1 large head bok choy, chopped
- 1 (14.5 ounce) can Hunt’s® Diced Tomatoes
- 2 green onions, sliced
Instructions
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
- Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
- Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
- Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
- Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.
- This is also good served over rice. Other vegetables can be used or added to this recipe.
Nutrition Facts
| Calories | 476 kcal |
| Carbohydrate | 81 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 1 g |
| Sodium | 3111 mg |
| Sugars | 24 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
the shrimp was the best part. the sauce was the perfect mix of sweet and salty
Used rice vinegar instead of the rice wine, was great. The longest part was prepping the shrimp.
It was tasty.
I added sausage and used fresh tomatoes and didn’t use rice wine as I didn’t have any but otherwise followed the recipe. It turned out excellent and I will definitely make it again. Served over jasmine rice.
The family really loved this. Followed recipe exactly, except that I accidently left out the tomatoes.
Yummy
added an extra kick with more red pepper flakes. didn’t have any bok choy so I substituted water chestnuts. so good!
Excellent. Similar to previous commenters, I reduced the sauce by half; it’s enough for two dishes. I also shaved 2 carrots and added it, since my bok choy was on the small side.
The sauce steals the dinner, but makes a lot! Next time, I’ll use less say sauce and honey (which I substituted for brown sugar). We lessened the bok choy and doubled the noodles. Pretty good dinner.
Great recipe. I added broccoli, cauliflower & yellow bell peppers and had a delicious meal. Definitely will make this again.
I was pleasantly surprised by how well the tomatoes worked in this dish. I did cut the sugar by half, reduced the soy sauce a bit, and omitted the garlic, and this was still good!
I was pleasantly surprised by how well the tomatoes worked in this dish. I did cut the sugar by half, reduced the soy sauce a bit, and omitted the garlic, and this was still good!
This dish was very tasty and my boyfriend raved about it. The only changes I made were cutting the soy sauce to 1/3 cup, the sugar to 1/4 cup (I used raw sugar), and leaving out the tomatoes and green onions. I still only used half of the entire sauce in my pan. I will save the other half to make it again. This one’s a keeper!
Substituted beef which is what I had on hand. The family says, do this again which is how I rate my recipes.
Did not have any brown sugar so just used regular and It was delicious, it also has an attractive presentation. I will make again. This was the first time I used rice noodles and lived the light taste and that it was a healthy meal.
This ended up tasting pretty awful. The diced tomatoes don’t really mix and it really didn’t go at all with the recipie. I’m not sure exactly what to change here, but this didn’t work, or my palette doesnt agree with it. We ate it because I didn’t want to make anything else… otherwise I would have tossed it.
This was very good but too salty, even using low sodium soy sauce. I will add water next time.
This recipe is fantastic! It made more sauce than needed for 8oz of rice noodles, so next time I’ll either add more veggies or cut back on the soy sauce a bit. Delicious!
Great flavours. I added extra veggies for colour.
Delicious, but very salty. next time I’ll cut back on the soy sauce a third.
This dish was delicious! I added bean sprouts, yellow bell pepper, and cilantro. I omitted the tomatoes, but did add extra red pepper flakes & ginger. I will definitely make this again.