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Spicy Shrimp Noodle Bowl

Yield 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook