Ingredients
Scale
- 8 oz. rice vermicelli
- 1 cup shrimp, peeled and deveined
- 1/2 cup dried, sliced shiitake mushrooms
- 1/4 yellow onion, sliced thinly
- 1 cup bean sprouts (optional)
- 2 eggs, beaten
- 2 green onions, sliced diagonally into 2” pieces
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1/4 teaspoon turmeric powder
Sauce:
- 2 tablespoons meat curry powder
- 1/4 cup chicken broth/1/4 chicken bouillon cube
- 2 tablespoons oyster sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon sugar
- 1 teaspoon chili paste/sriracha sauce
- 2 teaspoons sesame oil
Instructions
- Marinate shrimp in turmeric powder for 10 minutes
- Soak rice vermicelli in warm water for 10 minutes
- Soak dried shiitake mushrooms in warm water for 10 minutes
- Over medium high heat, pour the eggs into a non-stick pan to make an omelette. Cook until the bottom is firm, about 3 minutes
- Flip the omelette and cook the other side. Remove, drain on paper towels and cut into thin strips
- Over medium high heat, pan-fry the shrimp until it is cooked. Remove and set aside
- In a wok over medium high heat, saute ginger and garlic until fragrant
- Add in curry powder, chicken broth or bouillon cube, soy sauce, oyster sauce, sugar and chili paste and mix well
- Add in mushrooms, onions and shrimp and toss to combine
- Add in rice vermicelli and mix well, coating the noodles with the sauces
- Reduce heat to medium and toss in green onions, omelette strips and bean sprouts. Stir-fry for a minute before removing from heat
- Pour in sesame oil and stir to mix
- Dish and serve hot
Notes
The noodles are best eaten with the condiment of pickled jalapenos mixed with thin soy sauce