Singapore Noodles with Shrimp
Adapted from America's Test Kitchen: Dinner for Two
Makes 2 large servings
4 oz rice vermicelli (rice sticks)
8 oz extra-large uncooked shrimp, peeled, deveined, and tails removed
1&1/2 teaspoons curry powder, divided
1/8 teaspoon sugar
4 teaspoons oil, divided
2 shallots, sliced thin
1 red bell pepper, stemmed, seeded, and cut into thin strips
1 cup chopped asparagus tips & stems (~1/2 bunch)
1 garlic clove, minced
1/2 cup chicken broth
3 tablespoons soy sauce
2 teaspoons mirin (or white white or rice wine vinegar with pinch sugar)
1/2 teaspoon Sriracha sauce (or to taste)
pinch red pepper flakes (optional)
1 cup (2 oz) bean sprouts
1/4 cup minced fresh cilantro
Add noodles to a large bowl and cover with very hot tap water. Stir to separate. Let noodles soak until softened but not fully tender, about 15-20 minutes; drain.
While noodles soak, cook shrimp. Pat shrimp dry and toss with 1/4 teaspoon curry powder and sugar. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook shrimp for 1 minute, stir, and continue to cook for 30 seconds. Transfer to a bowl.
Add 2 teaspoons oil to the skillet and heat until shimmering. Add shallots, bell pepper, and asparagus, and cook until vegetables are softened, about 5 minutes. Stir in garlic and remaining 1&1/4 teaspoons curry powder and cook for 30 seconds.
Stir in broth, soy sauce, mirin, Sriracha, red pepper flakes, softened noodles, and cooked shrimp. Cook, tossing gently, until everything is well-coated with sauce, about 2-3 minutes. Stir in bean sprouts and cilantro. Serve.