Spicy Shrimp and Udon Noodle Soup with Bok Choy

This spicy shrimp udon noodle soup brings together chewy noodles, tender shrimp and a rich, savory broth with a kick. Inspired by Japanese flavors, it features Szechuan paste, Sriracha and peanut butter for depth and heat. The best part? Everything cooks in one pot, so cleanup is a breeze.

Ready in just 20 minutes, this recipe is ideal for busy nights when you crave something satisfying and flavorful. Top it with scallions and sesame seeds for a finishing touch that adds freshness and crunch.

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Ingredients

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Thinly slice scallions, separating whites from greens.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites and bok choy and napa cabbage; cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Season with salt and pepper. Transfer to a plate.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add shrimp; cook until pink and cooked through, 2-3 minutes per side. Season with garlic powder, salt and pepper. Transfer to the plate with vegetables.
4. To the pot, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water and 1 teaspoon sugar (for 4 servings use 5½ cups water and 2 teaspoons sugar). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Taste and add remaining soy sauce as desired. Season with salt and pepper if needed.
5. Increase heat to medium-high and bring broth to a boil. Add noodles, using tongs to break them apart. Cook until tender, 1-2 minutes.
6. Divide broth and noodles between bowls. Top with vegetables, shrimp, scallion greens and sesame seeds. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with ramen noodles, soba noodles or even spaghetti. Adjust cooking time according to package directions.

Is this recipe gluten-free?

No, because udon noodles and soy sauce contain wheat. For a gluten-free version, use gluten-free noodles and tamari instead of soy sauce.

Can I make this vegetarian?

Absolutely! Omit the shrimp and use vegetable broth instead of water. Add tofu or extra vegetables for protein.