Tangy Tomato & Shrimp Noodle Bowl

A vibrant and satisfying noodle bowl inspired by Uzbek flavors, featuring plump shrimp, crisp vegetables, and a rich, tangy tomato broth infused with traditional spices. Finished with fresh herbs.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 5
• Cuisine: Uzbek
• Difficulty: Easy

Dietary

• Pescatarian
• Nut-Free
• Dairy-Free
• High-Protein

Tags

• sauté
• stir-fry
• comfort food
• savory
• tangy
• fresh

Ingredients

• 2 tablespoon olive oil (extra virgin)
• 1.25 pound raw shrimp (large, peeled, deveined)
• 1 yellow onion (large, thinly sliced)
• 2 clove garlic (minced)
• 1 can diced tomatoes (15-ounce, undrained)
• 4 cup fish broth
• 0.5 cup tomato paste
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package egg noodles (8-ounce, wide or medium)
• 1 cup mixed bell peppers (thinly sliced, any colors)
• 0.5 cup fresh cilantro (chopped)
• 5 naan breads (4-inch, warmed)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the large raw shrimp and cook for 1-2 minutes per side until pink and almost cooked through. Remove shrimp and set aside.
2. In the same pot, add the thinly sliced yellow onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the can of diced tomatoes, fish broth, tomato paste, ground cumin, ground coriander, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
4. While the broth simmers, cook the egg noodles according to package instructions until al dente. Drain well.
5. Add the thinly sliced mixed bell peppers to the simmering broth and cook for 5 minutes, until tender-crisp. Return the cooked shrimp to the pot and stir to heat through.
6. Divide the cooked egg noodles among 5 serving bowls. Ladle the tangy tomato and shrimp mixture generously over the noodles. Garnish with chopped fresh cilantro, if desired. Serve immediately with warm naan bread on the side.

Notes

Using quality fish broth will enhance the flavor of this dish significantly. Feel free to add a pinch of red pepper flakes to the broth for an extra kick of spice.

Nutrition (per serving)

• Calories: 480
• Protein: 40 g
• Carbohydrates: 45 g
• Fat: 14 g
• Fiber: 7 g
• Sodium: 1200 mg
• Saturated Fat: 2 g
• Sugar: 10 g
• Cholesterol: 280 mg