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.

Elizabeth Nelson
Recipe by Oxmoor House August 2011

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Source

Cooking Light Gluten-Free Cookbook

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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