Spicy Shrimp Noodle Bowl

Oxmoor House
Chili garlic sauce adds some great kick to this Asian-inspired noodle dish, perfect for a quick weeknight dinner. If you don't have chili garlic sauce, substitute 1/2 teaspoon crushed red pepper.
4 servings


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1 pound tail-on peeled and deveined medium shrimp
1 1/2 cups water
1 cup fat-free, lower-sodium chicken broth {Check for Gluten}
1 (8-ounce) bottle clam juice
2 (1/4-inch-thick) slices peeled fresh ginger
1 teaspoon olive oil
3/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced yellow onion
1 garlic clove, minced
1/2 cup sugar snap peas
2 teaspoons chili garlic sauce {Check for Gluten}
1/4 teaspoon salt
3 ounces uncooked rice sticks (rice-flour noodles)
2 tablespoons fresh cilantro leaves
Lime wedges


1. Remove shrimp tails; set shrimp aside. Combine shrimp tails, 1 1/2 cups water, and next 3 ingredients in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.

2. Heat olive oil in a medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; sauté 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, and next 3 ingredients; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.

Created date

November 2011

Nutritional Information

Calories 236
Fat 3.6 g
Satfat 0.7 g
Monofat 1.3 g
Polyfat 1 g
Protein 26.5 g
Carbohydrate 25.4 g
Fiber 1.9 g
Cholesterol 174 mg
Iron 3.7 mg
Sodium 506 mg
Calcium 84 mg