• 2 tablespoons vegetable oil
  • 4 cups chopped vegetables (snap peas, asparagus, baby bok choy, or bean sprouts)
  • 3.4 oz. shitake mushrooms
  • 4 oz. dried rice noodles, cooked according to directions
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 1/2 inch piece of gingerroot, peeled and sliced into 4 rounds
  • 6-8  Tbsp. Sriracha Teriyaki Sauce
  • 2 teaspoons sesame oil
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt, or as needed
  • 2 tablespoons scallions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/2 cup cherry tomatoes, cut in half
  • 1 pound shrimp, peeled and deveined
  • 1/4 cup toasted unsalted peanuts, for garnish


  1. In a large stock pot, heat oil over medium-high heat. Add vegetables and mushrooms and sauté until slightly tender but still crisp. Remove from pot and set aside.
  2. 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.
Serves 4-6

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