Tuesday, March 22, 2011
Spicy Shrimp Noodle Bowl
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