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    Home » Entrees » Seafood Recipes

    Curry Rice Vermicelli with Shrimp & Edamame

    Published: Jul 20, 2011 · Modified: May 10, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 43 Comments

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    You can't beat these easy curry rice vermicelli for a quick lunch or dinner. Shrimp and edamame add a good dose of protein.
    Curry-Rice-Vermicelli-with-Shrimp-&-Edamame-Recipe

    The word "chopsticks" produces unparalleled excitement at mealtime in our house. Last year, I set aside the old, plain chopsticks we used and bought each boy a special pair of their own. They promptly etched their initials into the end of each chopstick with a permanent marker. When they hear potstickers or soba noodles are on the menu, they run to the kitchen drawer and rummage through to find their ivory-colored utensils.

    Well, yesterday we were out of soba noodles and I wasn't feeling inspired to make potstickers, but the boys willingly sat at the table, clutching their chopsticks, when they heard that rice vermicelli, edamame and shrimp were involved.

    This quick noodle dish has a low level of heat from the curry powder and red pepper flakes that lingers on your tongue until cooled by the freshness of the edamame. The rice noodles cook in a matter of minutes and the shrimp are cooked until just opaque in the same pot of boiling water. Don't be scared off by the splash of the fish sauce. Although the smell is a bit tough to take at first, the sauce mellows as it cooks and loses its astringent qualities, leaving behind a pleasing saltiness and depth of flavor.

    I realized that I was pushing the limits with this dish, straying a little too far from grilled cheese sandwiches and hot dogs for my boys' likings, but they shocked the heck out of me by asking for seconds. Maybe it was the noodles, or maybe it was the allure of those chopsticks.

    How to make curry rice vermicelli:

    Soak the rice vermicelli in a bowl of warm water until the noodles are begin to soften, about 5 minutes. Bring a large saucepan of water to a boil. Add the noodles and cook until tender, about 3 minutes. Using tongs, transfer the noodles to a strainer. Rinse with with cold water and set aside. Add the shrimp to the boiling water and cook for 30 seconds. Using a slotted spoon, transfer the shrimp to a bowl.

    I used frozen edamame, so I cooked them in boiling water first and then shelled them.

    CurryRiceVermicelli1

    Heat canola oil in a large skillet set over medium-high heat. Add garlic and red chile flakes. Cook, stirring constantly, for 30 seconds. Add the noodles, edamame and curry powder. Toss to coat the noodles with the curry powder.

    Add the shrimp and fish sauce and continue to cook, stirring constantly, until the noodles are heated through, about 3 minutes.

    CurryRiceVermicelli2

    Transfer the noodle mixture to bowl and garnish each with a sprig of cilantro.

    CurryRiceVermicelliLS

    Other rice vermicelli recipes:

    Christine's Recipes' Beef Brisket Rice Vermicelli Soup
    One Perfect Bite's Lamb Shreds with Deep-Fried Rice Vermicelli
    Qlinart's Sauteed Rice Vermicelli with Pork, Black Mushrooms & Crabmeat

    Curry Rice Vermicelli with Shrimp & Edamame

    You can't beat these easy curry rice vermicelli for a quick lunch or dinner. Shrimp and edamame add a good dose of protein.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: Asian
    Keyword: Seafood Recipes
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 Servings
    Calories: 474kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 10 ounces dried rice vermicelli
    • 24 large shrimp peeled and deveined
    • 9 ounces edamame pods 4 ounces without pods
    • 3 tablespoons canola oil
    • 2 cloves garlic minced
    • ½ teaspoon red chile flakes more or less, as desired
    • 1 tablespoon curry powder
    • 1 tablespoon fish sauce
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    Instructions

    • Soak the rice vermicelli in a bowl of warm water until the noodles are begin to soften, about 5 minutes. Bring a large saucepan of water to a boil. Add the noodles and cook until tender, about 3 minutes. Using tongs, transfer the noodles to a strainer. Rinse with with cold water and set aside. Add the shrimp to the boiling water and cook for 30 seconds. Using a slotted spoon, transfer the shrimp to a bowl.
    • I used frozen edamame, so I cooked them in boiling water first and then shelled them. Set aside.
    • Heat canola oil in a large skillet set over medium-high heat. Add garlic and red chile flakes. Cook, stirring constantly, for 30 seconds. Add the noodles, edamame and curry powder. Toss to coat the noodles with the curry powder.
    • Add the shrimp and fish sauce and continue to cook, stirring constantly, until the noodles are heated through, about 3 minutes.
    • Transfer the noodle mixture to bowl and garnish each with a sprig of cilantro.

    Notes

    Inspired by Corinne Trang

    Nutrition

    Calories: 474kcal | Carbohydrates: 67g | Protein: 17g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 771mg | Potassium: 364mg | Fiber: 5g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 5.9mg | Calcium: 115mg | Iron: 3.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. trina @ best salad recipes

        August 22, 2011 at 6:44 pm

        I'm drooling over this picture. I love seafoods and this would satisfy my cravings.

        Reply
      2. trina @ best salad recipes

        August 22, 2011 at 6:36 pm

        this looks brilliant!!! i want some of this right now please….:) thank you for sharing this.

        Reply
      3. asian recipes

        August 22, 2011 at 6:27 pm

        So glad I found this one! What a good one to have in the arsenal when you have kids (or picky husbands!)... 😉

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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