Spicy Shrimp And Noodles

• 1 pound Fresh Shrimp, Deveined And Peeled But With Tails On
• 8 ounces, fluid Bottled Clam Juice
• 1-1/2 cup Water
• 1 cup Chicken Stock
• 1 piece Fresh, Peeled Ginger Cut Into 1/4" Diameter Coins
• 1 teaspoon Olive Oil
• 1 whole Red Pepper, Cut Into Strips
• 1 clove Garlic, Minced
• 2 teaspoons Chili Paste
• 1/4 teaspoons Salt
• 1 cup Egg Noodles
• 1/2 cups Broccoli Florets
• 1 Tablespoon Chopped Cilantro, For Garnish
• Freshly Squeezed Lime Juice, To Serve

1. Remove shrimp tails and add to a medium sauce pan. Add clam juice, water, chicken stock and ginger to the pot with the shrimp tails and bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes. Pass liquid through a strainer and reserve for later.
2. Heat the olive oil over medium heat in a large skillet. Toss in the bell pepper and saute for 3-5 minutes. Add the minced garlic and saute until fragrant. Now pour in the reserved fish stock and bring to a simmer. Add the shrimp, chili paste, salt and egg noodles then cover and allow to cook 7 minutes or until noodles are almost done. Remove the lid and toss in the broccoli florets and cook an additional 3-5 minutes until the pasta is fully cooked and the broccoli is tender.
3. Serve in bowls garnished with fresh cilantro leaves and a squeeze of fresh lime juice.

shrimp, water, chicken, ginger, olive oil, red pepper, clove garlic, ubc, egg noodles, broccoli florets, cilantro, freshly squeezed lime juice

Taken from tastykitchen.com/recipes/soups/spicy-shrimp-and-noodles/ (may not work)