Curried Singapore Noodles

Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 6  ounces  rice vermicelli (or rice sticks)
• 1  tablespoon salt
• 1  lb medium shrimp, peeled and deveived
• 1⁄2 teaspoon curry powder

• Sauce

• 2  teasspoons curry powder
• 2  tablespoons  vegetable oil
• 3  shallots, sliced thin
• 1  red bell pepper, stemmed seeded and sliced thin
• 2  garlic cloves, minced
• 1  cup bean sprouts
• 3⁄4 cup chicken broth
• 1⁄4 cup soy sauce
• 2  tablespoons mirin
• 4  scallions, sliced thin

• Optional

•  cayenne pepper
•  Tabasco sauce

Directions

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.