Macau Shrimp And Rice Noodle Soup Recipe 45

MACAU SHRIMP AND RICE NOODLE SOUP RECIPE - (4/5)

Macau Shrimp And Rice Noodle Soup Recipe - (4/5) image

Provided by á-170456

Number Of Ingredients 14

Ingredients

FOR THE SOUP:
1/4 cup Chinese rice wine (or dry sherry)
1 tablespoon lime juice
2 teaspoons chili garlic sauce
2 teaspoons fish sauce
1 teaspoon shrimp paste
2 bay leaves
2 ounces dried rice vermicelli noodles - (1/2 pkg)
2 teaspoons vegetable oil
10 ounces uncooked medium shrimp shelled, deveined, and tails left intact
1/2 onion sliced thinly
3 cups chicken stock (or canned chicken broth)
2 green onions trimmed, and cut into 1" lengths
4 lime wedges

Steps:

Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl. For the Soup: Pour enough warm water over the rice noodles to cover completely. Soak until softened, about 15 minutes. Drain completely. Heat a wok over high heat until hot. Pour in the oil and swirl to coat the sides. Add the shrimp and onion and stir-fry until the shrimp turn pink, about 2 minutes. Add the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook until heated through, about 1 minute. Discard the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges. This recipe yields 4 servings.

SOY SHRIMP WITH RICE NOODLES

Soy Shrimp with Rice Noodles image

Rice noodles come in a variety of thicknesses, similar to Italian pastas like fettuccine, linguine and vermicelli. Use whichever shape you prefer in this so-easy Asian inspired dish. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (8.8 ounces) thin rice noodles
1 cup frozen shelled edamame
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoons olive oil, divided
2 garlic cloves, minced
1/4 cup reduced-sodium soy sauce
1/4 teaspoon pepper

Steps:

Cook rice noodles according to package directions, adding the edamame during the last 4 minutes of cooking., In a large nonstick skillet, saute shrimp in 2 tablespoons oil for 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain noodle mixture; add to skillet. Stir in the soy sauce, pepper and remaining oil; toss to coat.

Nutrition Facts : Calories 444 calories, Fat 14g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 744mg sodium, Carbohydrate 50g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

ASIAN-INSPIRED RICE NOODLE SOUP (MICROWAVE)

Asian-Inspired Rice Noodle Soup (Microwave) image

I was craving some kind of Asian-style noodle soup or bowl last night, but I didn't feel like going out. I LOVE the Macau shrimp noodle soup from the Elephant Bar restaurant, and tried to make a homemade version that tasted similar. The Elephant Bar's soup has a lot more veggies in it, but this is good for a quick noodle soup fix!

Provided by Greeny4444

Categories Clear Soup

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

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)

Steps:

Combine all ingredients, except Sriracha sauce, in a 2.5 quart microwavable bowl (I use a large, glass Pyrex bowl).
Microwave on HIGH for 15 minutes, or until noodles are soft and bullion cubes have dissolved.
Ladle into serving bowls, and season with Sriracha sauce (or any other seasonings you'd like).

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Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay leaves in a small bowl.
For the Soup: Pour sufficient hot water over the rice noodles to cover completely. Soak till softened, about 15 min. Drain completely.
Heat a wok over high heat till warm. Pour in the oil and swirl to coat the sides. Add in the shrimp and onion and stir-fry till the shrimp turn pink, about 2 min. Add in the seasonings and stir-fry for 1 minute. Pour the stock into the wok, add in the green onions and bring to a boil. Boil for 1 minute. Stir in the rice noodles and cook till heated through, about 1 minute. Throw away the bay leaves, and ladle the soup into four individual serving bowls. Garnish with the lime wedges.

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