Asian-Inspired Rice Noodle Soup (Microwave)

I was craving some kind of Asian-style noodle soup or bowl last night, but I didn't feel like going out. I LOVE the Macau shrimp noodle soup from the Elephant Bar restaurant, and tried to make a homemade version that tasted similar. The Elephant Bar's soup has a lot more veggies in it, but this is good for a quick noodle soup fix!

• Ready In: 20 mins
• Serves: 2

Ingredients

• 3  ounces  rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
• 12 -14  shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
• 0.5 (12 ounce) bag  broccoli cole slaw
• 2  chicken bouillon cubes
• 4  cups water
• 7  drops hot chili sauce, such as Sriracha (optional)

Directions

1. Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
2. Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
3. Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).