Curried Singapore Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces rice vermicelli (or rice sticks)
• 1 tablespoon salt
• 1 lb medium shrimp, peeled and deveived
• 1/2 teaspoon curry powder
• 2 teasspoons curry powder
• 2 tablespoons vegetable oil
• 3 shallots, sliced thin
• 1 red bell pepper, stemmed seeded and sliced thin
• 2 garlic cloves, minced
• 1 cup bean sprouts
• 3/4 cup chicken broth
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 4 scallions, sliced thin
• cayenne pepper
• tabasco sauce

Recipe

• 1 bring 4 quarts water to boiling.
• 2 to the boiling water stir in 1 tablespoon salt and the noodles.
• 3 cook, stirring often, until the noodles are slightly underdone, about two minutes.
• 4 drain noodles and rinse under cold water and drain again and set aside.
• 5 pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• 6 heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• 7 add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• 8 transfer shrimp to clean bowl.
• 9 add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• 10 add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• 11 cook until the vegetables have softened, about 2 minutes.
• 12 stir in the garlic and cook until fragrant, about 15 seconds.
• 13 stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• 14 toss until ingredients are combined and noodles have heated through, about 2 minutes.
• 15 for a spicier dish, add a pinch of cayenne pepper to the dish, or serve with tobasco.