frozen uncooked large shrimp, peeled
dried oyster mushrooms, or 1 250-g pkg sliced button mushrooms
minced fresh ginger, or 1 1/2 tsp grated fresh ginger
1/4 to 1/2 tsp
dark sesame oil
thick rice-stick noodles, about 50 g
- 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.
Protein 21 g
Carbohydrates 24 g
Fat 3 g
Fibre 2 g