Curry Rice Vermicelli With Shrimp & Edamame
This flavorful dish combines tender rice vermicelli noodles, succulent shrimp, and vibrant edamame pods in a fragrant curry-infused stir-fry. The noodles soak up the aromatic spices while the shrimp and edamame add a delightful crunch to every bite. A perfect blend of textures and flavors, this dish is a delightful treat for your taste buds.
— Constant Cookbook
Ingredients
- 10 oz. dried rice vermicelli
- 24 large shrimp, peeled and deveined
- 9 oz. edamame pods (4 oz. without pods)
- 3 tbsp canola oil
- 2 cloves garlic, minced
- 1/2 tsp red chile flakes (more or less, as desired)
- 1 tbsp curry powder
- 1 tbsp fish sauce
Instructions
- 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.
Nutrition
- Calories: 474 kcal
- Carbohydrate Content: 67 g
- Protein Content: 17 g
- Fat Content: 15 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 91 mg
- Sodium Content: 771 mg
- Fiber Content: 5 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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