Recipe by Boo Chef in West Texas
posting for ZWT from The Quick Recipes
Top Review by momaphet
I'm not going to give this any stars - I was going to give it 3 - Good but not great, but because I made this without the shrimp to go along with another dish, it seems more fair not to rate it at all. Curried shrimp would be delicious but I don't know if they could have helped out the the noodles that much. Our little Asian market has about 10 different varieties of rice vermicelli with varing sizes from the squiggly nest-like bricks to straight noodles ranging in sizes from similar to angel hair pasta to medium wide fettucine. I picked a pack of noodles that were the size of thin thin spaghetti. After cooking for 1 minute they were no where near done, reading the package - they needed 6-8 minutes - but came out fine in the end. The dish overall was fairly plain, there was no complexity, the hint of curry was nice but the shallots sort of disappered and the whole thing needed more umph. The sauce was thin and watery, I had to cook everything much longer then the minute at the end to thicken it up bit. A little cornstarch mixed with the soy would help - you wouldn't want to much, just a little. I did sprinkle some toasted seseame seeds on after tasting. I would like to give this another go, it seem like a good start and with some tweaking could be excellent. Thanks for posting Boo. Made by one of the Unrulies Under the Influence for ZWT6.
- 1⁄2 lb medium shrimp, peeled (41 to 50 count)
- 2 1⁄2 teaspoons curry powder
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 3⁄4 cup canned low sodium chicken broth
- 1⁄4 cup soy sauce
- 2 tablespoons mirin (sweet Japanese rice wine)
- 6 ounces rice vermicelli (also called rice sticks)
- 4 teaspoons vegetable oil
- 3 medium shallots, sliced thin (about 1/4 cup)
- 1 medium red bell pepper, stemmed, seeded, and cut into 1 1/2 by 1/4-inch strips
- 1 cup bean sprouts
Directions See How It's Made
- Bring 3 quarts water to a boil in a large saucepan for cooking the noodles.
- Mix the shrimp and 1/2 teaspoon curry powder in a small bowl and set it aside. Mix the garlic and remaining 2 teaspoons curry powder together in another bowl and set it aside. Mix the broth, soy sauce, and mirin together in a third bowl and set it aside.
- Add 1 teaspoon salt and the noodles to the boiling water, stir to separate, and boil until tender, about 1 minute. Drain thoroughly and set the noodles aside.
- Meanwhile, heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the shrimp and cook until slightly browned, about 45 seconds. Turn the shrimp with tongs and continue to cook for another 45 seconds. Remove the shrimp from the pan and set them aside in bowl.
- Reduce the heat to medium and add the remaining 2 teaspoons oil. Add the garlic and curry powder mixture and cook until fragrant, about 30 seconds. Add the shallots and stir-fry until they begin to soften, about 30 seconds. Add the bell pepper and stir-fry until crisp-tender, about 1 1/2 minutes. Add the softened noodles, shrimp, broth mixture, and bean sprouts and toss until the ingredients are combined and the noodles heated through, about 1 minute. Serve immediately.