Spicy Shrimp Noodle Bowl with Cucumber Salad

This is another dish that caught my eye in the latest Cooking Light magazine that I had to add to my menu plan this week. I paired it with Cucumber Salad per Cooking Light’s suggestion. I loved it. It was a great weeknight dinner. Quick, tasty, healthy and not too heavy.

Recipe: Spicy Shrimp Noodle Bowl

Summary: Adapted from Cooking Light Magazine


Ingredients

  • 1 lb medium Shrimp -tail-on peeled and deveined
  • 28 oz Chicken Broth – fat-free, low sodium
  • Ginger – peeled and cut into two 1/4″ slices
  • 1 tsp Olive Oil
  • 1 Red Bell Pepper – thinly sliced
  • 1/4 cup Yellow Onion – thinly sliced
  • 1/2 cup Sugar Snap Peas
  • 2 tsp Chili Garlic Sauce
  • 1/4 tsp Kosher Salt
  • 3 oz. Rice Stick Noodles – uncooked
  • Cilantro Leaves -for garnish
  • 1 Lime – cut into wedges

Instructions

  1. Remove shrimp tails and set aside.
  2. Combine shrimp tails, broth and ginger in a saucepan and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
  3. Strain broth mixture through a sieve into a bowl and discard solids.
  4. Heat olive oil in medium saucepan over medium-high heat.
  5. Add pepper, onion,and garlic. Saute 3 minutes.
  6. Add reserved broth and bring to a simmer.
  7. Add shrimp, peas, chili garlic sauce, salt and noodles. Cook 5 minutes or until noodles are soft.
  8. Top each bowl of soup with cilantro. Serve with lime wedges.

Meal type: dinner

Recipe: Cucumber Salad

Summary: Recipe from Cooking Light October 2010


Ingredients

  • 4 tsp Rice Wine Vinegar
  • 2 tsp Dark Sesame Oil
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/8 tsp Kosher Salt
  • 2 cups Cucumber – thinly sliced
  • 1/2 cup Radishes – thinly sliced
  • 3 tbs Green Onions – thinly sliced

Instructions

  1. In medium bowl combine cucumber, radishes and green onions.
  2. In a small bowl whisk together vinegar, oil, black pepper and salt until emulsified.
  3. Pour over cucumber mixture and toss gently to combine.
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Please leave a comment

  1. Jennifer Says:

    I’m totally trying this for dinner. I will have to eat around the peas though :-) Darn that aversion to vegetables!!

  2. Cooking with Z » Blog Archive » Weekly Menu Plan Says:

    [...] Wednesday – Spicy Shrimp Noodle Bowl with Cucumber Salad [...]

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