Tuesday, March 22, 2011

Spicy Shrimp Noodle Bowl

 Today has been one of those early Spring days where it has been rainy, cold and dreary all day. One of my favorite "quick and easy weeknight solutions" for such days is a spicy noodle bowl. I made mine with shrimp but chicken could be easily substituted as well. This recipe is guaranteed to warm you from the inside out and you can adjust the amount of spice for your palette (mine is pretty spicy). This recipe is enough for 4 servings.

Here is how:
1. Take a pound of  raw shrimp and remove the tails and shells. Saute the shrimp in about a Tbs. of oil (I used wok oil for extra flavor) until pink and opaque. Remove from your wok or skillet and set aside.
2. Next saute 1/2 cup of sliced red bell pepper, 1/2 cup of yellow bell pepper, 1/4 cup of yellow onion, 1/2 cup of sliced sugar snap peas with 1 clove of garlic (minced) and a Tbs. of grated fresh ginger. Saute for a couple minutes until the color bursts in the vegetables but they retain some firmness (al dente). Remove from your wok or skillet and set aside.
3. Now take a larger sauce pan and combine the shrimp and veggies with 3 cups of chicken  broth, 2 Tbs. of fish sauce (optional), 1/2 tsp. of crushed red pepper, 1 tbs. of Thai basil (optional but gives AMAZING flavor), 1 tsp. of mined lemongrass (optional), 1/4 tsp of salt, 2 Tbs. of chopped cilantro and 3 oz of Thai rice noodles.. Bring to a simmer and cook 5 to 10 minutes until the noodles are done.
4. Serve with lime wedges and top with hot sauce for extra heat if you want.

Here is to adding some spice to a dreary day and making dinner easy and memorable! xo

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