Rating: 3.5 stars
21 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2

Chili garlic sauce adds some great kick to this Asian-inspired noodle dish, perfect for a quick weeknight dinner.

Recipe by Cooking Light October 2010

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

236 calories; fat 3.6g; saturated fat 0.7g; mono fat 1.3g; poly fat 1g; protein 26.5g; carbohydrates 25.4g; fiber 1.9g; cholesterol 174mg; iron 3.7mg; sodium 506mg; calcium 84mg.
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