I made this once before & royally screwed it up. For whatever reason, I decided to try it again, albeit with the right noodles & curry powder this time. Success!
Singapore Noodles with Shrimp
Adapted from The Best 30-Minute Recipe
6 oz thin rice vermicelli
1 lb medium (40/50) shrimp, peeled & deveined
2 1/2 teaspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, cored & sliced thin
2 garlic cloves, minced
1 cup bean sprouts, well rinsed
3/4 cup low-sodium chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
Cover rice vermicelli with hot tap water in large bowl & soak until softened, pliable, limp but not fully tender, about 15 minutes. Drain noodles & set aside.
While noodles soak, pat shrimp dry with paper towels, then toss with 1/2 teaspoon of curry powder. Heat 1 tablespoon of oil in *12" nonstick skillet over medium-high heat until just smoking. Add shrimp, spread into single layer, & cook without stirring for 1 minute. Stir shrimp & continue to cook until spotty brown & just pink around the edges, about 30 seconds. Transfer shrimp to clean bowl, cover, & set aside.
Add remaining tablespoon oil to skillet & return to medium heat until shimmering. Add shallots, bell pepper, & remaining 2 teaspoons curry powder, & cook until vegetables have softened, about 2 minutes. Stir in garlic & cook until fragrant, about 30 seconds.
Stir in soaked vermicelli, shrimp with their accumulated juices, bean sprouts, broth, soy sauce, mirin, & scallions. Cook, tossing constantly, until noodles & vegetables are heated through, about 2 minutes. Serve.
Kim's Notes: I suggest using a wok instead of a 12" nonstick skillet, you'll need the extra room. We found the rice vermicelli at K&S Market. They only sell 10 oz bags & the recipe calls for 6 oz, so we had noodles left over. Also, this time we used mirin instead of rice vinegar & curry powder instead of Jamaican curry powder. Much better! And.... it wasn't hazard yellow. This was good as shit! John & I both licked the platter clean. Highly recommend this recipe.
Serves 4 (or 2 hungry Baldwins)
6 oz thin rice vermicelli
1 lb medium (40/50) shrimp, peeled & deveined
2 1/2 teaspoons curry powder
2 tablespoons vegetable oil
3 shallots, sliced thin
1 red bell pepper, cored & sliced thin
2 garlic cloves, minced
1 cup bean sprouts, well rinsed
3/4 cup low-sodium chicken broth
1/4 cup soy sauce
2 tablespoons mirin
4 scallions, sliced thin
Cover rice vermicelli with hot tap water in large bowl & soak until softened, pliable, limp but not fully tender, about 15 minutes. Drain noodles & set aside.
While noodles soak, pat shrimp dry with paper towels, then toss with 1/2 teaspoon of curry powder. Heat 1 tablespoon of oil in *12" nonstick skillet over medium-high heat until just smoking. Add shrimp, spread into single layer, & cook without stirring for 1 minute. Stir shrimp & continue to cook until spotty brown & just pink around the edges, about 30 seconds. Transfer shrimp to clean bowl, cover, & set aside.
Add remaining tablespoon oil to skillet & return to medium heat until shimmering. Add shallots, bell pepper, & remaining 2 teaspoons curry powder, & cook until vegetables have softened, about 2 minutes. Stir in garlic & cook until fragrant, about 30 seconds.
Stir in soaked vermicelli, shrimp with their accumulated juices, bean sprouts, broth, soy sauce, mirin, & scallions. Cook, tossing constantly, until noodles & vegetables are heated through, about 2 minutes. Serve.
Kim's Notes: I suggest using a wok instead of a 12" nonstick skillet, you'll need the extra room. We found the rice vermicelli at K&S Market. They only sell 10 oz bags & the recipe calls for 6 oz, so we had noodles left over. Also, this time we used mirin instead of rice vinegar & curry powder instead of Jamaican curry powder. Much better! And.... it wasn't hazard yellow. This was good as shit! John & I both licked the platter clean. Highly recommend this recipe.
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