SERVES 4
TOTAL TIME: 35 minutes
Be sure to use very thin rice vermicelli noodles in this recipe. You can substitute 1 tablespoon white wine (or sake) mixed with 1 teaspoon sugar for the mirin. We’ve omitted the salt and pepper from this recipe because the sauce is very well seasoned. You will need a 12-inch nonstick skillet for this recipe; do not substitute a smaller skillet here.
|
8 |
ounces dried rice vermicelli |
|
3 |
tablespoons vegetable oil |
|
1 |
pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed |
|
1 |
tablespoon curry powder |
|
⅛ |
teaspoon sugar |
|
6 |
shallots, sliced thin |
|
2 |
red bell peppers, stemmed, seeded, and sliced into ¼-inch strips |
|
2 |
garlic cloves, minced |
|
1 |
cup low-sodium chicken broth |
|
⅓ |
cup soy sauce |
|
1 |
tablespoon mirin |
|
1 |
teaspoon Sriracha sauce |
|
4 |
ounces (2 cups) bean sprouts |
|
½ |
cup minced fresh cilantro |
1. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes; drain.
2. Meanwhile, heat 1½ tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Pat shrimp dry with paper towels and toss with ½ teaspoon curry powder and sugar. Add shrimp to skillet in single layer and cook without stirring until they begin to brown, about 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around edges, about 30 seconds; transfer to bowl.
3. Add remaining 1½ tablespoons oil, shallots, bell peppers, and remaining 2½ teaspoons curry powder to now-empty skillet and cook over medium heat until vegetables are softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. Stir in drained noodles, shrimp with any accumulated juices, broth, soy sauce, mirin, and Sriracha and cook, tossing gently, until noodles are well coated, about 2 minutes. Stir in bean sprouts and cilantro and serve.