SINGAPORE NOODLES WITH SHRIMP

 

SINGAPORE NOODLES WITH SHRIMP

SINGAPORE NOODLES WITH SHRIMP

For a fast and healthy noodle stir-fry, we combine rice vermicelli, bell pepper, shallots, and shrimp with a sweet and salty sauce.

Singapore Noodles with Shrimp

SERVES 2
WHY THIS RECIPE WORKS: Stir-fried rice vermicelli noodles with curry—Singapore noodles—is a dish with a devoted following. For a flavorful home-cooked version of this takeout dish, we made a sauce with soy sauce, mirin, and chicken broth for an ideal salty-sweet balance. Soaking the noodles in hot water softened them just enough so that they cooked up with a pleasantly tender chew. Sliced shallots and red bell pepper added crunch and freshness, and seared shrimp turned our noodles into a one-dish meal. Do not substitute other types of noodles for the rice vermicelli here. If using smaller or larger shrimp, be sure to adjust the cooking time accordingly. Click here for the nutritional information for this recipe.

 

You will need to make SINGAPORE NOODLES WITH SHRIMP :

4 ounces rice vermicelli

8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

1½ teaspoons curry powder

⅛ teaspoon sugar

4 teaspoons vegetable oil

3 shallots, sliced thin

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips

1 garlic clove, minced

½ cup chicken broth

3 tablespoons soy sauce

2 teaspoons mirin

½ teaspoon Sriracha sauce

2 ounces (1 cup) bean sprouts

¼ cup minced fresh cilantro

1. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes; drain.
2. Meanwhile, pat shrimp dry with paper towels and toss with ¼ teaspoon curry powder and sugar. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in single layer and cook, without stirring, until beginning to brown, about 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around edges, about 30 seconds; transfer to bowl.
3. Add remaining 2 teaspoons oil to now-empty skillet and heat over medium heat until shimmering. Add shallots, bell pepper, and remaining 1¼ teaspoons curry powder and cook until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

4. Stir in drained noodles, shrimp and any accumulated juices, broth, soy sauce, mirin, and Sriracha and cook, tossing gently, until noodles, shrimp, and vegetables are well coated with sauce, 2 to 3 minutes. Stir in bean sprouts and cilantro and serve.