Description
Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so i always make double sauce! The recipe comes from america's test kitchen family cookbook.
Ingredients
- Rice Vermicelli
- Salt
- Medium Shrimp
- Curry Powder
- Vegetable Oil
- Shallots
- Red Bell Pepper
- Garlic Cloves
- Bean Sprouts
- Chicken Broth
- Soy Sauce
- Mirin
- Scallions
- Cayenne Pepper
- Tabasco Sauce
Instructions
- Bring 4 quarts water to boiling
- To the boiling water stir in 1 tablespoon salt and the noodles
- Cook, stirring often, until the noodles are slightly underdone, about two minutes
- Drain noodles and rinse under cold water and drain again and set aside
- Pat the shrimp dry with paper towl and toss with 1 / 2 teaspoon of the curry powder
- Heat 1 tablespoon of the oil in large frying pan or wok until just smoking
- Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes
- Transfer shrimp to clean bowl
- Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering
- Add the shallots, bell pepper and the remaining 2 teaspoons curry powder
- Cook until the vegetables have softened, about 2 minutes
- Stir in the garlic and cook until fragrant, about 15 seconds
- Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions
- Toss until ingredients are combined and noodles have heated through, about 2 minutes
- For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with tobasco