Follow these steps for perfect results
rice vermicelli
salt
shrimp
peeled and deveined
curry powder
curry powder
vegetable oil
shallots
sliced thin
red bell pepper
stemmed seeded and sliced thin
garlic cloves
minced
bean sprouts
chicken broth
soy sauce
mirin
scallions
sliced thin
cayenne pepper
Tabasco sauce
Bring 4 quarts of water to a boil.
Stir in 1 tablespoon of salt and the rice vermicelli noodles.
Cook for about 2 minutes, until slightly underdone, stirring often.
Drain noodles and rinse under cold water, then drain again and set aside.
Pat the shrimp dry with paper towels and toss with 1/2 teaspoon of curry powder.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok until just smoking.
Add the shrimp and cook, stirring often, until slightly browned, about 2 minutes.
Transfer the shrimp to a clean bowl.
Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
Add the shallots, bell pepper, and the remaining 2 teaspoons of curry powder.
Cook until the vegetables have softened, about 2 minutes.
Stir in the garlic and cook until fragrant, about 15 seconds.
Stir in the cooked vermicelli, shrimp, any accumulated juice, bean sprouts, chicken broth, soy sauce, mirin, and scallions.
Toss until ingredients are combined and noodles have heated through, about 2 minutes.
For a spicier dish, add a pinch of cayenne pepper or serve with Tabasco sauce.
Expert advice for the best results
Adjust the amount of curry powder to your preference.
Don't overcook the shrimp, or it will become rubbery.
Use fresh bean sprouts for the best flavor and texture.
Everything you need to know before you start
15 minutes
Can be partially prepped by slicing vegetables and measuring ingredients.
Serve in a bowl, garnished with extra scallions and a drizzle of sesame oil.
Serve hot immediately after cooking.
Pairs well with a side of steamed vegetables.
The acidity cuts through the richness of the dish.
A refreshing contrast to the spicy flavors.
Discover the story behind this recipe
Reflects the multicultural influences on Singaporean cuisine.
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