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Spicy Singapore Shrimp Noodles
Yield: 4 servings
1/2 lb rice vermicelli
1/2 lb shrimp
1 tb oil
3 cloves garlic, finely chopped
1 tb gingerroot, minced
3 green onions, finely chopped
1 tb curry powder
1 onion, thinly sliced
1 carrot, grated
1 sweet red pepper, thinly sliced
1/4 lb bean sprouts
1/4 lb snow peas, trimmed
1/2 c chicken stock
2 tb soy sauce
1 tb sugar
1 tb sesame oil
1 tb rice wine
2 ts cornstarch
Soak vermicelli in hot water for 20 minutes or until softened.
Drain and set aside. Peel shells from shrimp. Starting at top of
outer curve, cut three-quarters of the way through shrimp and open
out to butterfly, discard vein. Combine sauce ingredients, set
aside In wok, heat oil over medium-high heat, cook garlic, ginger
and green onions, stirring, for 20 seconds or until fragrant. Add
curry powder, cook for 10 seconds. Add onion, carrot and red pepper
to skillet, cook, stirring occasionally, for 3 to 4 minutes or
until slightly wilted. Stir in shrimp. Stir sauce and add to wok,
bring to boil. Cook for about 1 1/2 minutes or just until shrimp
turns pink. Add bean sprouts, snow peas and noodles, cook, tossing
well, for about 2 minutes or until thoroughly heated.
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Singapore Noodles 03