1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
1/2 pound medium shrimp, peeled and deveined (about 20 shrimp)
2 cup sliced scallions
2 teaspoons fresh lime juice
1 1/2 teaspoons low-sodium soy sauce
2 tablespoons chopped fresh cilantro
2 tablespoons fresh mint leaves
How to Make It
Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.
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