Mixture of rice noodles and shrimp and vegetables in a curry sauce.
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.
Never tried making it, but plan to. Will update once I stop screwing it up and giving everybody food poisoning.
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Serving Size: 1 Serving (452g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 485 | ||
Calories from Fat: 84 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 323mg | 99 % | |
Sodium 758.6mg | 26 % | |
Potassium 731.9mg | 19 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 46g | ||
Protein 47g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 485
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