Preparation time: 20 minutes
Cooking time: 15 minutes
Calories: 346 per serving (19% from fat)
6 ounces gluten free brown rice spaghetti pasta, such as Tinkyada brand
1 large head (1-1/2 pounds) fresh bok choy
1 teaspoon canola or grapeseed oil
1 pound peeled and deveined uncooked large shrimp
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons reduced sodium wheat free tamari, such as San-J brand
2 tablespoons rice wine (sake)
2 teaspoons sesame oil
Cook pasta according to package directions. Meanwhile, trim off bottom of bok choy; separate bok choy leaves and stems. Thinly slice stems; set aside. Coarsely chop leaves; set aside separately.
Heat canola oil in a large nonstick skillet over medium-high heat. Add bok choy stems; stir-fry 3 minutes. Add leaves; stir-fry 3 to 4 minutes or until bok choy is tender. Transfer to a bowl; set aside. Add shrimp, garlic and pepper flakes to same skillet; stir-fry 3 minutes or until shrimp are opaque. Return bok choy to skillet; add tamari and rice wine; stir-fry 2 minutes or until bok choy is hot and sauce is slightly reduced.
Drain pasta; arrange on four serving plates. Spoon shrimp mixture over noodles; drizzle 1/2 teaspoon sesame oil over each serving. Substitutions: for a spicier dish substitute hot pepper sesame oil for the sesame oil.