Firery Shrimp Noodle Bowl

Firery Shrimp Noodle Bowl

This recipe for Firery Shrimp Noodle Bowl is low in calories but packed full of flavor.  Make this dish as spicy as you’d like but adding more or less of the Thai Chili peppers.  I like it hot! So I even add a little sriracha chili sauce to my bowl for extra kick.

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Firery Shrimp Noodle Bowl

Ingredients

• 1 lb frozen shrimp, tail and peel off
• 1 tablespoon canola oil
• 8 ounces uncooked rice noodles
• 1 1/2 cups cilantro stems (about 1 bunch)
• 32 ounces organic vegetable stock
• 2 teaspoons minced peeled fresh ginger
• 3 garlic cloves
• 2 fresh Thai chiles, minced (or crushed red pepper)
• 1 1/4 cups chopped yellow squash (about 1 medium)
• 8 ounces mixed exotic mushrooms
• 6 ounces baby bok choy, halved and sliced
• 1 tablespoon lower-sodium soy sauce
• 8 lime wedges

Instructions

1. Prepare noodles according to package directions.
2. In a large skillet, heat canola oil. Add bok choy, squash and mushrooms. Sautee until they begin to soften.
3. Add ginger, garlic and chiles. Cover with stock. Allow to simmer for 20 minutes.
4. Add shrimp and cook until shrimp is no longer pink.
5. To serve, divide noodles among 4 bowls. Top with shrimp and veggie mixture and enough broth to cover. Serve with 2 slices lime.

Article source:goodfoodgoodfriends.com/bang-bang-shrimp