Spicy Shrimp Noodle Bowl
This recipe is from a Cooking Light magazine. You can adjust the heat level to your liking. I am submitting the recipe as printed in the book. However, when I made it, I couldn't find the rice sticks for the recipe, I subbed in soba noodles for this. When I go shopping in a bigger area, I will look for the rice sticks at this one grocery store I like to go to.
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INGREDIENTS
Nutrition- 1
- 1 1⁄2cups water
- 1
- 1(8 ounce) bottle clam juice
- 2
- 1teaspoon olive oil
- 3⁄4cup red pepper, thinly sliced into strips
- 1⁄4
- 1
- 1⁄2cup sugar snap pea
- 2teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
- 1⁄4teaspoon salt
- 3ounces rice sticks, uncooked
- 2tablespoons fresh cilantro leaves
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DIRECTIONS
- Remove shrimp tails; set shrimp aside.
- Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
- Reduce heat, and simmer, uncovered 10 minutes.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Heat oil in medium saucepan over medium-high heat.
- Add bell pepper, onion, and garlic; saute 3 minutes.
- Add reserved broth; bring to simmer.
- Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
- Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
- Serve with lime wedges.
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