• 6cups low-sodium chicken broth
  • 1/2 red jalapeno, sliced
  • 2tablespoons soy sauce
  • 1/4 small head Napa cabbage, chopped
  • 2ounces wonton wrappers, cut into ½-inch strips
  • 1/2pound medium shrimp, peeled and deveined
  • 1cup snow peas, halved
  • 1tablespoon rice vinegar
  • 1/2cup basil leaves



  •          Bring the chicken broth, jalapeño, and soy sauce to a boil in a large pot.
  •          Add the Napa cabbage, wonton wrappers, and shrimp. Simmer until the shrimp are opaque throughout and the noodles are tender, 3 to 4 minutes.
  •          Add the snow peas and rice vinegar. Top with precooked noodles & basil