SRIRACHA SHRIMP AND NOODLE SOUP ENJOY DAN:

           SRIRACHA SHRIMP AND NOODLE SOUP by CHEF DAN:

Serves 4 

INGREDIENTS:

2 tablespoon olive oil

2 baby Bok Choy, chopped

2 cups snap peas, cut into on the bias

8 asparagus, cut into 2-inch pieces on the bias

8 baby portabella mushrooms sliced

8 ounces dried rice noodles, soaked in hot water for 20 minutes.

Drain and set aside.

4 cup chicken stock

2 cups of water

1 thumb-size fresh ginger, sliced into 4 rounds

1 tablespoon sesame oil

1/4-cup lime juice

2 tablespoons Sriracha sauce

1 tablespoons sweet chili sauce

1 teaspoon soy sauce

1 teaspoon fish sauce

3 scallions, chopped

1/2-cup cherry tomatoes

1 pound shrimp, peeled and deveined

1 handful cilantro, chopped

1/4-cup dry roasted peanuts, chopped for garnish

DIRECTIONS:

1.   In a stock-pot, heat oil over medium-high heat when sizzling.

2.   Add vegetables and mushrooms and sauté for about 5 minutes.

3.   Remove from pot set aside.

4.   Add stock water, ginger, Sriracha sauce, sesame oil, lime juice, sweet Chile sauce, soy sauce and fish sauce, to the stock pot.

5.   Bring to a boil; reduce heat and simmer for 5 minutes.

6.   Just before serving add scallion, tomatoes, cilantro and shrimp.

7.   When shrimp turn pink serve by layering the noodles add vegetables in a soup bowl.

8.   Ladle hot broth and shrimp into bowl and garnish with peanuts.

ENJOY DAN:                                         BOUN-APPETITO!!