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 Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 236
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1g
  • Protein: 26.5g
  • Carbohydrate: 25.4g
  • Fiber: 1.9g
  • Cholesterol: 174mg
  • Iron: 3.7mg
  • Sodium: 506mg
  • Calcium: 84mg


  • 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


  1. 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. 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.
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