Spicy Shrimp Noodle Bowl

(serves 4)

1 lb. tail-on peeled and deveined medium shrimp
1 1/2 c. water
1 c. fat-free, lower-sodium chicken broth
1 (8 oz.) bottle clam juice
2 (1/4-inch-thick) slices peeled fresh ginger
1 tsp. olive oil
3/4 c. thinly sliced red bell pepper
1/4 c. thinly sliced yellow onion
1 garlic clove, minced
1/2 c. sugar snap peas
2 tsp. chili garlic sauce or 1/2 tsp. crushed red pepper
1/4 tsp. salt
3 oz. uncooked rice sticks (noodles)
2 Tbsp. fresh cilantro leaves
Lime wedges

Remove shrimp tails; set shrimp aside. Combine shrimp tails, water, broth, clam juice, and ginger in a 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; sauté 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, chili garlic sauce, salt, and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 cup soup into each of 4 bowls; top each serving with cilantro. Serve with lime wedges.

Recipe from Cooking Light

Nutrition information per serving:

Calories 236
Total fat 3.6g
Saturated fat 0.7g
Cholesterol 174mg
Sodium 506mg
Carbs 25.4g
Dietary fiber 1.9g
Protein 26.5g