Spicy Shrimp with Rice Noodles
Dress Up the Ordinary
Delicate rice noodles and tender shrimp in a savory broth spiced with ginger and red and white peppers--a classic Asian dish, warming and light all at once.
1 package (7 ounces) Thai thin rice noodles
2 1/4 ounces Fond de Poulet Gold® dissolved in 7 cups hot water
1 tablespoon peeled and chopped fresh ginger
1 pound small raw shrimp (41-50 count), peeled, deveined; tails removed
6 ounces fresh baby spinach
1/2 teaspoon red pepper flakes (crushed red pepper)
1/4 teaspoon ground white pepper
1/2 cup cilantro, chopped
Salt and ground black pepper
Soak the rice noodles in warm water for 10 minutes, then drain them. (Note: Noodles will absorb broth if they're not soaked long enough in water.)
Combine the dissolved Fond de Poulet Gold®,soaked rice noodles, and ginger in a large soup pot and bring to a simmer over medium heat. Cook 8-10 minutes.
Stir in the shrimp, baby spinach, red pepper flakes, white pepper, and cilantro, return to a simmer, and cook for 5 minutes, until the shrimp is opaque and curled and the noodles are tender. Season to taste with salt and black pepper.