 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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 |
1/4 teaspoon salt |
3 ounces uncooked rice sticks (rice-flour noodles) |
2 tablespoons fresh cilantro leaves |
lime wedges |
Directions:
1. 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.
2. 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.
|
|