Spicy Shrimp Noodle Bowl - cooking recipe

Ingredients

1 lb medium shrimp, tail-on, peeled and deveined
1 1/2 cups water
1 cup chicken broth, lower sodium, fat-free
1 (8 ounce) bottle clam juice
2 slices ginger, peeled and slice 1/4 inch thick
1 teaspoon olive oil
3/4 cup red pepper, thinly sliced into strips
1/4 cup yellow onion, thinly sliced
1 garlic clove, minced
1/2 cup sugar snap pea
2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 ounces rice sticks, uncooked
2 tablespoons fresh cilantro leaves
lime wedge

Preparation

Remove shrimp tails; set shrimp aside.
Combine shrimp tails, water, broth, clam juice, and giner in saucepan; bring to a boil.
Reduce heat, and simmer, uncovered 10 minutes.
Strain broth mixture through a sieve into a bowl; discard solids.
Heat oil in medium saucepan over medium-high heat.
Add bell pepper, onion, and garlic; saute 3 minutes.
Add reserved broth; bring to simmer.
Add shrimp, peas, chili garlic sauce, salt and noodles; cook 5 minutes or until noodles are done.
Ladle 1 1/4 C soup into each of 4 bowls; top each serving with fresh cilantro.
Serve with lime wedges.