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Curry Vermicelli Noodles with Shrimp

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This dish is light, fast and extremely flavorful. A great dish to try any night of the week! While this dish is packed with your micronutrients, you can use low sodium soy sauce and less shrimp to cut back on sodium and cholesterol.

Serves: 2 | Serving Size: 1/2 of dish

Ingredients:

  • 4 ounces rice vermicelli
  • 12 ounces large shrimp, peeled, deveined and tails removed
  • 1 1/2 teaspoon curry powder
  • 1/8 teaspoon sugar
  • 4 teaspoons oil of your choice
  • 3 shallots, sliced thin
  • 2 red bell peppers cut into 1/4 inch wide strips
  • 1 garlic clove, minced
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 3/4 teaspoon Sriracha sauce
  • 1 1/2 cups Napa cabbage – julienne
  • 1/4 cup fresh cilantro – minced

Directions:

  1. Fill a 12 inch sauce pan 3/4 full of water and heat over high heat until just boiling. Turn burner off, add Vermicelli and separate fork and pasta server. Let Vermicelli  soak until noodles are softened/limp, but not fully tender, about 5 to 10 minutes; drain in mesh colander, rinse with cold water and set aside.
  2. Meanwhile, pat shrimp dry with paper towels and toss with 1/2 teaspoon curry powder and sugar.
  3. Heat 2 teaspoons of oil in 12-inch nonstick skillet over medium-high heat. Add shrimp in a single layer, cook without stirring until beginning to brown. Flip shrimp and continue cooking until fully cooked. Transfer to bowl, set aside.
  4. Add remaining 2 teaspoons of oil to now empty skillet, add shallots, bell peppers, cabbage and remaining teaspoon curry powder and cook until vegetables are softened. Stir in garlic and cook for about 30 seconds. Stir in drained noodles, shrimp and any accumulated juices, chicken broth, soy sauce, rice vinegar and sriracha, cook, tossing gently until noodles, shrimp and vegetables are well coated with sauce. Stir in cilantro and serve. Enjoy!

Nutrition Information:
Per serving: Calories: 480; Total Fat: 10;  Cholesterol: 260mg; Sodium: 2078mg; Total Carbohydrates: 65; Dietary Fiber: 5; Sugars: 10g; Protein: 51g
Nutrition Bonus: Potassium: 409; Vitamin A: 204%; Vitamin C: 180%; Calcium: 31%; Iron: 25%

Adopted from: America’s Test Kitchen (2014). “Singapore Noodles with Shrimp.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 242. Print.