Delicious Asian Noodle Bowl

As soon as I figured out that bean thread noodles were gluten/wheat free, I had a mad hankering for an Asian noodle bowl. I've never made one before, but I have to say that it was a total success. Messy but sooooo good!

Ingredients:
- Carton of vegetable broth
- Container of bean thread noodles (soaked in water for 10 minutes)
- 1 lb. shrimp, peeled and deveined
- 1 cup of shredded cole slaw mix (cabbage)
- 1 carrot, shredded
- 2 scallions, sliced
- 1 head of broccoli, chopped in to small florets
- 1 can bean sprouts, drained
- 1/2 small yellow onion
- 3-4 cloves of garlic
- 1 Tbsp sesame oil
- Soy sauce (GF kind!)
- Siracha hot sauce
- Chopped cilantro
- Chopped peanuts

1. Saute garlic and onion in sesame oil for about 3 minutes. Stir in cabbage, a few shakes of soy sauce, and a little broth. Once that starts softening, stir in the broccoli and carrots and get it cooking.
2. Pour in the remainder of the broth (I used a big stir fry wok), bean sprouts, shrimp, scallions, and noodles. Simmer until shrimp are cooked, adding another few teaspoons of soy sauce and hot sauce to taste.
3. Top with cilantro and peanuts and dig in!