You can't beat these easy curry rice vermicelli for a quick lunch or dinner. Shrimp and edamame add a good dose of protein.
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.
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.
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
- 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
- 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.
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.
Don't you love those kind of surprises?? They are the best! I love the surprise of using curry in this dish and definitely have to try it out!
Perfect, easy, one dish meal!!
Looks like "default pasta" with a curry twist. Perfect quick and colorful meal. GREG
A wonderful, quick summertime meal! I've got some frozen edamame waiting to be used for something, and this certainly sounds like the perfect dish!
That's a tough call the noodles or the chop sticks. I would bet it was both. These noodles look wonderful!
Cute story--my kids get really excited about chopsticks as well. The little one is just so happy he can finally keep up with everyone else, he asked for noodles all the time.
This looks gorgeous!
I just fell out of my chair, this looks so GOOD. I'm in LOVE with shrimp, edamame, and vermicelli noodles. So needless to say, my heartstrings JUMPED OUT ON THEIR OWN.
You are such a darn creative cook! I love coming here and getting inspired! So many good flavors you combined here so interestingly! Very nicely done . . . now if I could only learn to use chopsticks without a rubberband holding them toegtehr!
Jenn (Cookies Cupcakes Cardio)
I love curry powder! And edamame. And shrimp! I guess it's time to try the recipe out 🙂 YUM!
Love curry. This recipe sounds amazing!
Rebecca @ How the Cookies Crumble
Yum! I'd like to try a chilled version of this as a summer recipe. It's too hot to think about heat right now. 🙂
Love it! My kids love their chopsticks too. My friend brought me these plastic ones so they each have their own kiddie pink/blue chopsticks with an animal on top.
This looks so delicious Dara. I wish you could make me dinner.
Melissa @ Dash of East
Yum! This looks delicious! Now I'm tempted to get my wok out and whip up some noodles myself. And those shrimp look perfect!
I heart chopsticks, really, I do. I think I learned to use them before I learned to use a fork (maybe? I don't really remember). But I do use chopsticks to style food, instead of tweezers 🙂
chopsticks intimidate me, but I might would master them in order to finish off the bowl... love it of course with the shrimp...
Lori @ RecipeGirl
Looks like a good dinner tonight to me. My boy loves to use chopsticks at age 10. He's rather good at it, I must say 🙂
Were your boys selective eaters as toddlers? I don't know how my son survives on air and Cheerios. I'm really hoping this will all change with age. I want him to have an appetite and a desire to try new things like your boys. Sigh. Maybe it's the chopsticks. I just need to let him stab his food with chopsticks no matter what I serve. Haha! This looks so delicious. Bookmarking this recipe. Yummy!
Heather (Heather's Dish)
i adore curry...probably one of my favorite spices EVER!
Chris @ TheKeenanCookBook
Good for you having boys that are adventurous with their food! I hope my little one will be (first he needs teeth!). I lived in Japan for a year so I love just about anything that reminds me of the foods I ate there, and this dish has my mouth watering. It looks really simple and quick to prepare. Thanks for a delish share!
Lydia (The Perfect Pantry)
A bit like Singapore noodles, which I love. Actually, I love all Asian noodles!
This sounds so awesome! The edamame looks perfect in it.
Maris(In Good Taste)
Your boys have good taste! This looks way beyond just good and I am so impressed that they are able to use chopsticks, a skill I have never mastered!