Curried Rice Noodles with Shrimp
Thin rice vermicelli noodles soak up the curry flavor in this easy stir-fry recipe that makes a complete one-dish meal.
Serves: 4Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy
- 1 lb. medium shrimp, peeled and deveined
- 1 1⁄2 Tbsp. light soy sauce
- 1 Tbsp. Chinese rice wine
- 1⁄4 tsp. ground black pepper
- 2 tsp. cornstarch
- 5 oz. rice vermicelli noodles
- 3 Tbsp. chicken broth
- 1 Tbsp. dark soy sauce
- 3⁄4 tsp. granulated sugar
- 1⁄4 tsp. salt
- 1⁄4 tsp. chili paste
- 5 Tbsp. vegetable oil, divided
- 2 large eggs, beaten
- 2 cloves garlic, peeled and minced
- 2 thin slices ginger, minced
- 3 Tbsp. curry powder
- 1 medium onion, peeled and chopped
- 1 medium red bell pepper, seeded and thinly sliced
- 1 cup mung bean sprouts
- Place shrimp in a bowl and add light soy sauce, rice wine, black pepper, and cornstarch. Marinate for 15 minutes.
- Soak rice noodles in hot water for 15 to 20 minutes until softened. Drain thoroughly and cut noodles crosswise into thirds. Combine chicken broth, dark soy sauce, granulated sugar, salt, and chili paste in a small bowl.
- Heat a wok or medium skillet over medium-high heat until nearly smoking and add 1 tablespoons oil. When oil is hot, add eggs and scramble quickly. Remove and set aside.
- Return wok to heat and add 1 tablespoon oil. Add half the garlic and ginger. Stir-fry for 10 seconds, then add half the shrimp. Let shrimp sear for about 30 seconds before starting to stir-fry, then move around quickly with a spatula until it pink. Remove to a plate. Repeat with the remainder of shrimp and 1 more tablespoon oil.
- Heat 2 tablespoons oil in a wok or medium skillet. When oil is hot, add remaining garlic and ginger and curry powder. Stir-fry for 10 seconds, then add onion. Stir-fry onion, mixing it in with the seasonings, until it begins to soften (about 2 minutes). Add peppers and stir-fry for a minute.
- Stir in bean sprouts. Stir-fry for about 1 minute, then add shrimp and noodles. Add chicken broth mixture. Stir-fry for another minute or until noodles have absorbed the chicken broth mixture. Serve hot.