Spicy Shrimp Noodle Bowl

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. 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.