Preparation time:

15 minutes

Cooking time:

10 minutes

Makes:

3 Servings

 
Yvonne Duivenvoorden

Ingredients

• 340-g pkg frozen uncooked large shrimp, peeled
• 900-mL carton chicken broth
• 14-g pkg dried oyster mushrooms or 8-oz (250-g) pkg sliced button mushrooms
• 2 tbsp (30 mL) minced fresh ginger or 11/2 tsp (7 mL) grated fresh ginger
• 3 tbsp (45 mL) white vinegar
• 1 tsp (5 mL) granulated sugar
• 1/4 to 1/2 tsp (1 to 2 mL) hot red-chili flakes
• 1 tsp (5 mL) dark sesame oil
• 1-in. (2.5-cm) bundle of thick rice-stick noodles, about 50 g
• 2 green onions, sliced

Instructions

• Thaw shrimp following package directions. Combine broth, mushrooms and ginger in a large saucepan. Stir in vinegar, sugar, ¼ tsp (1 mL) chili flakes and sesame oil. Bring to a boil.
• Break noodles so they are about 4 in. (10 cm) long. Separate and add to soup. Simmer, uncovered, over medium heat for 4 min. Stir often to keep noodles separated. Then stir in shrimp. Cover and continue simmering just until shrimp are bright pink and noodles tender, about 3 more min. Taste and add remaining chili flakes or more sesame oil if you like. Stir in onions.

Nutrition (per Serving)

protein

21 g

fat

3 g

carbohydrates

24 g

fibre

2 g

calcium

71 mg

calories

214