Lobster Broth Noodle Bowl |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Slurpy noodles in a shrimp and broccoli packed broth make for a delicious light dinner for one. Ingredients:
13 large raw shrimp, shell-on |
1 teaspoon better than bouillon lobster base (or chicken broth powder) |
1/2 teaspoon soy sauce |
2 1/2 cups hot water |
2 ounces bean thread noodles |
150 g broccoli, chopped |
150 g shirataki noodles or 150 g kelp noodles, drained and separated into strands |
hot sauce and pickled ginger, to taste |
Directions:
1. Preheat the oven to 400F and spread the shrimp out in one layer on a lined cookie sheet.
2. Bake for 6-8 minutes, until done. Set aside (peel if you really want to).
3. Meanwhile, in a saucepan, whisk together the lobster base, soy sauce and water and bring to a boil.
4. Add the bean thread noodles and cook, stirring occasionally, 5 minutes.
5. Add the broccoli and kelp noodles and cook 5 minutes longer.
6. Pour into a bowl and top with the roasted shrimp.
7. Add hot sauce and pickled ginger to taste.
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