Spicy Shrimp Noodle Bowl

Photo: John Autry; Styling: Leigh Ann Ross
Chili garlic sauce adds some great kick to this Asian-inspired noodle dish, perfect for a quick weeknight dinner.

 

Yield:

4 servings

Recipe from

Recipe Time

Total: 30 Minutes

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

Ingredients

1 pound tail-on peeled and deveined medium shrimp
1 1/2 cups water
1 cup fat-free, lower-sodium chicken broth
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 or 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 ounces uncooked rice sticks
2 tablespoons fresh cilantro leaves
Lime wedges

Preparation

1. Remove shrimp tails; set aside. Combine shrimp tails, water, broth, clam juice, and ginger 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 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, chili garlic sauce, salt, and noodles; 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.

Note:

October 2010