INGREDIENTS:
- 50g medium rice noodles
- 3 cups boiling water
- 8 large raw tiger shrimps, (size 31-40)
- 115g bay scallops
- 1/2 cup chopped kale (that's about one leaf, stem removed)
- 2 cups bone broth or chicken stock
- 1 tbsp sriracha
- 2 tbsp chopped cilantro
- 1 green onion, green part only, chopped
- Slice of lime, to serve
- Pour the boiling water over the rice noodles and let them soak for about 3 minutes to soften them up.
- Bring the bone broth (or chicken stock) and sriracha to a boil.
- Meanwhile, put the chopped kale at the bottom of a large bowl and top it with half the shrimps and bay scallops.
- Drain the rice noodles and add them to the bowl, then throw in the rest of the shrimp and scallops.
- Pour the boiling broth or stock over the whole thing, cover lightly and microwave on high for 2-3 minutes, or until the shrimps turn pink and completely opaque.
- Garnish with the chopped cilantro, green onion and slice of lime.
Source: The Healthy Foodie
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