Spicy Shrimp Noodle Bowl

• 1 pound tail-on peeled and deveined medium shrimp
• 1 1/2 cups water
• 1 cup fat-free, lower-sodium chicken broth {Check for Gluten}
• 1 (8-ounce) bottle clam juice
• 2 (1/4-inch-thick) slices peeled fresh ginger
• 1 teaspoon olive oil
• 3/4 cup thinly sliced red bell pepper
• 1/4 cup thinly sliced yellow onion
• 1 garlic clove, minced
• 1/2 cup sugar snap peas
• 2 teaspoons chili garlic sauce {Check for Gluten}
• 1/4 teaspoon salt
• 3 ounces uncooked rice sticks (rice-flour noodles)
• 2 tablespoons fresh cilantro leaves
• Lime wedges

1. Remove shrimp tails; set shrimp aside. Combine shrimp tails, 1 1/2 cups water, and next 3 ingredients 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.
2. Heat olive oil in a medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; saute 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, and next 3 ingredients; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.

shrimp, water, chicken broth , clam juice, fresh ginger, olive oil, red bell pepper, onion, garlic, sugar snap peas, chili garlic, salt, rice, fresh cilantro, wedges

Taken from www.myrecipes.com/recipe/spicy-shrimp-noodle-bowl-1 (may not work)