Ingredients

The following ingredients have 4 Servings
  • 10 ounces dried rice vermicelli
  • 24 large shrimp (peeled and deveined)
  • 9 ounces edamame pods (4 ounces without pods)
  • 3 tablespoons canola oil
  • 2 cloves garlic (minced)
  • 1/2 teaspoon red chile flakes (more or less, as desired)
  • 1 tablespoon curry powder
  • 1 tablespoon fish sauce

Instruction

  • Soak the rice vermicelli in a bowl of warm water until the noodles are begin to soften, about 5 minutes. Bring a large saucepan of water to a boil. Add the noodles and cook until tender, about 3 minutes. Using tongs, transfer the noodles to a strainer. Rinse with with cold water and set aside. Add the shrimp to the boiling water and cook for 30 seconds. Using a slotted spoon, transfer the shrimp to a bowl.
  • I used frozen edamame, so I cooked them in boiling water first and then shelled them. Set aside.
  • Heat canola oil in a large skillet set over medium-high heat. Add garlic and red chile flakes. Cook, stirring constantly, for 30 seconds. Add the noodles, edamame and curry powder. Toss to coat the noodles with the curry powder.
  • Add the shrimp and fish sauce and continue to cook, stirring constantly, until the noodles are heated through, about 3 minutes.
  • Transfer the noodle mixture to bowl and garnish each with a sprig of cilantro.