Asian-Inspired Rice Noodle Soup (Microwave) - cooking recipe

Ingredients

3 ounces rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
12 -14 shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
0.5 (12 ounce) bag broccoli cole slaw
2 chicken bouillon cubes
4 cups water
7 drops hot chili sauce, such as Sriracha (optional)

Preparation

Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).