Instructions
Step 1 Cook the rice noodles according to package instructions, then drain and set aside./nStep 2 In a large pot, heat vegetable oil over medium heat and sauté garlic and ginger until fragrant./nStep 3 Add sliced onion and mushrooms, cooking until softened./nStep 4 Pour in the chicken broth and bring to a gentle simmer./nStep 5 Stir in fish sauce, soy sauce, sriracha, and chili oil, adjusting seasoning to taste./nStep 6 Add shrimp to the broth and cook for 2–3 minutes until pink and fully cooked./nStep 7 Divide cooked noodles into bowls and ladle the hot broth with shrimp over them./nStep 8 Top with jalapeño slices, bean sprouts, and green onions./nStep 9 Garnish with fresh cilantro and serve with lime wedges on the side./nStep 10 Serve immediately while hot and enjoy the spicy, comforting flavors.
Storage and Reheating Tips
Store broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheat the broth on the stovetop until hot, then pour over noodles.
Avoid overcooking shrimp when reheating to maintain tenderness.
For best flavor, add fresh herbs and toppings just before serving.
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