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Spicy Shrimp Noodle Bowl

Course Main Course
Servings 4
Author Kathleen Oswalt

Ingredients

  • 1 pound medium shrimp; peeled with tail-on deveined
  • 2 cups water
  • 2 cups vegetable broth low sodium is ok to use
  • 1 8 ounce bottle clam juice
  • 2 1/4 inch thick slices peeled fresh ginger
  • 1 teaspoon olive oil
  • 3/4 - 1 cup red bell pepper thinly sliced
  • 8 ounces shiitake mushrooms sliced
  • 2 hardboiled eggs cut in half
  • 1/2 cup scallion green onion, sliced
  • 1 large garlic clove minced
  • 3/4 cup snow peas cut in half if you desire
  • 2-3 teaspoons chili garlic sauce
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 4 ounces uncooked rice noodles
  • 1/4 cup kimchi roughly chopped
  • 2-3 tablespoons fresh cilantro leaves chopped
  • Lime wedges

Instructions

  1. Remove shrimp tails, set aside.
  2. Combine shrimp tails, water, broth, clam juice and ginger in a small saucepan; bring to a boil.
  3. Reduce heat, and simmer, uncovered, 10 minutes.
  4. Strain broth through a tight-knit strainer to remove solids and discard.
  5. Heat olive oil in a medium - large saucepan, over medium to high heat.
  6. Add bell pepper, scallion, shiitake mushrooms and garlic; sauté 3 minutes or until vegetables are soft.
  7. Add reserved broth; bring to a simmer.
  8. Add shrimp, snow peas, chili garlic sauce, red pepper flakes, salt and noodles; cook 5 minutes or until noodles are done.
  9. Add 1/4 cup kimchi at the end and stir.
  10. Ladle 1 1/4 cups soup into each; into 4 bowls.
  11. Top each serving with cilantro, 1/2 of a hard boiled egg and a lime wedge.

Recipe Notes

You can decrease or increase the spicy flavor in this soup. If you would like it less spicy do not use the red pepper flakes. If you would like it more spicy use both the chili garlic sauce and the red pepper flakes. You may just need to start with small amounts and taste as you go to keep checking the heat of your dish if you are concerned with too much spice.

Adapted from Cooking Light