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.

Ready In:
30mins
Serves:
Yields:
Units:

ingredients

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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"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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  1. Becky in Wisconsin
    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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