If using dried shiitake mushrooms, soak in hot water for 1/2 hour. Drain; cut off stems. Slice the mushrooms thinly.
Soak rice vermicelli in a large bowl with enough hot water to cover, for about 8-10 minutes or until the noodles are soft. Drain and set aside.
Heating 2 tablespoons of oil in a small pan over medium heat. Add curry powder, ginger and minced garlic; saute until fragrant. Add chicken broth, soy sauce, sugar, and chili paste. Stir to combine; cover and cook for 5 minutes. Remove pan from heat and set aside.
Heat 2 tablespoons of oil in large wok over high heat. Add in remaining 2 cloves garlic and ginger, and stir-fry until the garlic begins to brown. Add celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set vegetables aside in a bowl.
Heat 2 tablespoons of oil in wok over high heat. Add shrimp and stir-fry until pink on both sides. Add sauce and toss to combine.
Add noodles and vegetables. Pour on the sauce; add oyster sauce. Mix ingredients thoroughly enough to to coat noodles and blend in vegetables.
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|Serving Size: 1 Serving (566g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 631 (72%)|
|Amt Per Serving||% DV|
|Total Fat 70.1g||94 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 42.3g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 226.8mg||70 %|
|Sodium 2457mg||85 %|
|Potassium 1010.8mg||27 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11g|
|Protein 52.1g||74 %|
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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: 882
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