Spicy Shrimp Lagman Soup with Crispy Scallion Pancakes

A hearty Uzbek-inspired noodle soup featuring succulent shrimp, an array of vibrant vegetables, and a rich, slightly spicy tomato broth. Served with crispy, savory scallion pancakes.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 5
• Cuisine: Uzbek
• Difficulty: Easy
• Cost: $10.85/serving

Dietary

• Pescatarian
• Nut-Free
• Dairy-Free
• High-Protein
• High-Fiber
• Low-Fat
• Low-Saturated-Fat

Tags

• stir-fry
• sauté
• healthy
• comfort food
• spicy
• fresh

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1.5 pound raw shrimp (peeled, deveined)
• 1 yellow onion (large, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1 zucchini (medium, diced)
• 1 can diced tomatoes (14.5-ounce, undrained)
• 6 cup vegetable broth
• 2 teaspoon paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound thick egg noodles
• 0.25 cup fresh cilantro (chopped)
• 5 scallion pancakes (frozen)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the peeled and deveined raw shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the pot and set aside.
2. In the same pot, add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Stir in the diced green bell pepper, red bell pepper, and medium zucchini. Cook for 5-7 minutes, until vegetables are slightly tender-crisp.
4. Add the can of diced tomatoes, vegetable broth, paprika, red pepper flakes, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
5. While the soup simmers, cook the thick egg noodles according to package directions. Drain well and set aside.
6. Prepare the frozen scallion pancakes according to package instructions, typically pan-frying until golden and crispy.
7. Once the soup has simmered, return the cooked shrimp to the pot and stir to heat through for 1-2 minutes.
8. Divide the cooked noodles among 5 serving bowls. Ladle the hot shrimp and vegetable soup over the noodles. Garnish with chopped fresh cilantro. Serve immediately with the crispy scallion pancakes.

Notes

For an extra kick, add a dash of your favorite hot sauce to the individual servings of soup. Leftover soup and pancakes store well separately.

Nutrition (per serving)

• Calories: 572
• Protein: 35.9 g
• Carbohydrates: 90.3 g
• Fat: 8.6 g
• Fiber: 8.8 g
• Sodium: 2140 mg
• Saturated Fat: 0.8 g
• Sugar: 13.4 g
• Cholesterol: 174 mg