Spicy Shrimp Noodle Bowl

Supereasy. We cleaned shells-on shrimp so that enriched our broth. If you're worried about the heat, add the chili-garlic to taste -- we like it hot. To avoid overcooking, we added the shrimp & peas after the noodles had been in for for a couple minutes. Gorgeous in the bowl, vibrant flavors. Served with the recommended cuke salad. Great.

Will make again and again. Very easy with amazing flavor. I will use less chili garlic next time because it was extremely spicy. A child could not eat this soup because of the heat. Excluded the snow peas and added more red pepper.

Great! Definitely make again. Added some shredded cole slaw mix to the bowl for some extra veggies. Delicious! Bought shrimp with tails off already, so I just used all chicken broth instead of broth + water to amp up the flavor.

My husband and I loved this recipe. I followed the directions exactly and I was extremely pleased with the outcome. Comes together quickly with treffic results. Perfect for everyday meals, very little prep required besides putting together your shopping list. It's wonderful for entertaining as well. I served this with a starter salad with Ginger/soy dressing.

I agree with the first reviewer. I followed the recipe and it came out pretty bland and tasteless. The hotness was nice, but we ended up dowsing our servings with soy sauce. Won't make this again.

Good recipe but I changed a couple of things. Because I had never used rice stick noodles before, I was nervous about putting them in at the same time as the shrimp. I didn't want the shrimps to overcook while the noodles softened. So I quickly stir-fried the shrimps in peanut oil, then removed them and continued with the recipe from there, adding the shrimp in at the end when everything else was ready, just to reheat them. I upped the amount of veggies, too, and my husband enjoyed a bit of soy sauce on his. (Don't skip the squeeze of lime, either - it added just the right note.) Definitely worth making again, and noodling around with it some more (you should excuse the pun!) Oh, and the suggested side salad of cukes, radishes and scallions was delicious.

I thought this was good, something similar to a Thai Tom Yum soup. You can use Udon noodles or skip the noodles and add 8oz sliced mushroom. I was too lazy to do the shrimp peel broth step. I just saute the vegetables, add the three liquids.. I would start out with 1/2 tsp chili sauce and add more if you like. Lime juice and herbs really makes it.

Maybe I did something different than the other reviewers? I did not love the recipe. I made it as written... the broth was bland except for when you hit spice. I wouldn't make it again.

This might be my favorite Cooking Light recipe to date - will make it over and over. It comes together so quickly, and the flavors rival those of any soup at my favorite Asian restaurant. Could double the broth for a more soup-like dish and could halve the number of shrimp and still have plenty. DELICIOUS!

I didn't actually make this recipe, but I was wondering - are the "uncooked rice sticks" in the ingredients the noodles? If so, where can you buy them?

We really liked this recipe. I didn't have quite enough red pepper flakes (and none of the other option) so I added a little Thai chili paste instead but other than that I followed the recipe. It took me longer to prepare though than what the article said.

This recipe is awesome. I don't cook very much and it was quick, easy, inexpensive and so delicious. The only thing I did differently was add an extra cup of chicken broth. I wanted it a bit more soupy. Love it!

We didn't like this at all! I was sick all night! This recipe is definitely on the chopping block! We will not make this again!

Great easy dinner. I'd say it's a 3.5-4 star recipe, though I wouldn't serve it to guests. Great heat, and just used rice noodles since we couldn't find rice sticks. Ramen noodles (without the spice pack) would also work if you're really in a bind. Skipped the shrimp-tail boiling to cut down on time and it didn't seem to hurt it. Light enough that I could eat two servings guilt-free! :D

I am a HUGE soup fan. My husband is a HUGE Spicy Noodle fan. This was simple, and flavorful. Just the right amount of spice (although my husband kicked his up a notch). I followed the recipe exactly with the exception of the ginger. I couldn't find fresh ginger, so I used the crushed stuff that comes in a tube. I used a lot of it, about half the tube. I will make this recipe for company, as it was a very elegant presentation.