Shrimp Noodle Soup

Such great flavors in this delicious soup! It really hits the spot on a cold night. Yes, we've been having some cold nights in South Florida too and while you're snickering over that comment, keep in mind it's all relative.  :)
I don't make a lot of soups, unlike my sister, who is the worlds greatest soup maker in my opinion. But this one appealed to me...I loved the colors and it's a hearty, warming soup even though it's light in calories.

Shrimp Noodle Soup
From Style At Home

Ingredients:
4 baby bok choy
12 sugar snap peas
12 shrimp, peeled
1/2 teaspoon of grated ginger
1 tablespoon of peanut (or canola) oil
A pinch of dried chilies
2 cloves of garlic, finely chopped
1 teaspoon of sesame oil
2 teaspoon of light soy sauce
2 spring onions, sliced
4 cups of chicken stock (homemade, hopefully)
Toasted sesame seeds for garnishing
300 grams of dried udon noodles

Method:
Cook the noodles according to package instructions. Run them under cold water once cooked, and reserve.

In the meantime, add the bok choy (cut in half lengthwise) and the sugar snap peas to a pot of boiling water. Boil for 2 minutes. Shock the vegetables by placing them in ice cold water. Once the vegetables are cold, drain and remove excess water with paper towels.

Heat your wok to medium low heat. Add the peanut oil, ginger, garlic and dried chili. Stir fry for 2 minutes. Add the peeled shrimp. Once the shrimp starts to turn pink, add the vegetables, stirring constantly. Add the noodles and then the chicken broth. Bring to a boil.
Once the broth has come to a boil, add the soy sauce, sesame oil and spring onions and cook for another minute. 
Serve topped with toasted sesame seeds.


Serves 4.