Curried Singapore Noodles

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Dinner on the table in less than 30 minutes! this dish is sweet, salty and slightly spicy. we like extra sauce so i always make double sauce! the recipe comes from america's test kitchen family cookbook.

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Steps

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Bring 4 quarts water to boiling.

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To the boiling water stir in 1 tablespoon salt and the noodles.

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Cook , stirring often , until the noodles are slightly underdone , about two minutes.

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Drain noodles and rinse under cold water and drain again and set aside.

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Pat the shrimp dry with paper towl and toss with 1 / 2 teaspoon of the curry powder.

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Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.

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Add the shrimp and cook stirring ofter until slightly browned , about 2 minutes.

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Transfer shrimp to clean bowl.

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Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.

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Add the shallots , bell pepper and the remaining 2 teaspoons curry powder.

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Cook until the vegetables have softened , about 2 minutes.

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Stir in the garlic and cook until fragrant , about 15 seconds.

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Stir in the cooked vermicelli , shrimp and any accumulated juice , the bean sprouts , broth , soy sauce , mirin and scallions.

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Toss until ingredients are combined .

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Ingredients

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rice vermicelli, salt, medium shrimp, curry powder, vegetable oil, shallots, red bell pepper, garlic cloves, bean sprouts, chicken broth, soy sauce, mirin, scallions, cayenne pepper, tabasco sauce