Asian-Inspired Rice Noodle Soup (Microwave)
Ingredients:
(For 2 to 3 persons)
3 ounces rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
12 -14 shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
0.5 (12 ounce) bag broccoli cole slaw
2 chicken bouillon cubes
4 cups water
7 drops hot chili sauce, such as Sriracha (optional)
Directions:
1-Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
2-Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
3-Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).
Ingredients:
(For 2 to 3 persons)
3 ounces rice noodles, broken into about 2-inch pieces (like Thai Kitchen rice noodles)
12 -14 shrimp, cooked (medium-size, tail off, peeled, deveined, I used cooked frozen ones)
0.5 (12 ounce) bag broccoli cole slaw
2 chicken bouillon cubes
4 cups water
7 drops hot chili sauce, such as Sriracha (optional)
Directions:
1-Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
2-Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
3-Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).
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