1/2 lb of angel hair pasta
2 quarts of chicken broth
1 lb of shrimp
1 carrot , match stick cut
2 bunches of green onions , including the green part , separate the white and green
1 tbsp. of thinly sliced ginger
2 tbsp. soy sauce
1 tbsp . of sesame oil
1. Cook the noodle according to package to al dente , drain , remove the noodles into a big bowl filled with cold water and ice cubes to stop the cooking . Let it sit until noodles are cool . Once it’s cool , drain again , sprinkle some oil , so it won’t stick .
2. In a pot , add 2 tbsp. of canola oil , once it’s hot , add the ginger , green onion and also the green part , leaving about 1/2 cup left to garnish the soup later . Cook about 1 minute , keep stirring , add the 2 quarts chicken broth , bring it to boil , simmer for 5 minutes . Add the shrimps , noodles , soy sauce and sesame oil . Cook , simmer for 3 minutes , not too long or else your shrimp will be too rubbery .
3. Serve in a bowl and garnish with green onions.