Sriracha Shrimp and Noodle Soup – Serves 4-6

ingredients

2 tablespoons vegetable oil
4 cups chopped vegetables such as baby bok choy, snap peas, asparagus, or bean sprouts
3.5 ounces shitake mushrooms, sliced
4 ounces dried rice noodles, cooked according to package instructions
4 cups unsalted chicken stock
2 cups water
1/2 inch piece of gingerroot, peeled and sliced into 4 rounds
6- 8 tablespoons Stonewall Kitchen Sriracha Teriyaki Sauce (depending how spicy you want your soup)
2 teaspoons sesame oil
1/4 cup fresh lime juice
1/2 teaspoon salt, or as needed
2 tablespoon scallions, chopped
2 tablespoons fresh cilantro, chopped
1/2 cup cherry tomatoes cut in half
1 pound shrimp, peeled and deveined
Garnish-1/4 cup toasted unsalted peanuts, chopped

In a large stock pot, heat oil over medium-high heat. Add vegetables and mushrooms and saute until slightly tender but still crisp. Remove from pot and set aside.
Add chicken stock, water, ginger, Sriracha Teriyaki Sauce, sesame oil, lime juice, and salt to stock pot. Bring to a boil. Reduce heat and simmer 5 minutes. Just prior to serving add scallions, cilantro, tomatoes and shrimp. When shrimp turn pink serve soup by layering the noodles and vegetables in a soup bowl. Ladle hot broth and shrimp into bowl and garnish with peanuts.