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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. Nancy@acommunaltable

        July 21, 2011 at 10:42 am

        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!!

        Reply
      2. sippitysup

        July 21, 2011 at 10:41 am

        Looks like "default pasta" with a curry twist. Perfect quick and colorful meal. GREG

        Reply
      3. patsyk

        July 21, 2011 at 10:41 am

        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!

        Reply
      4. Marla

        July 21, 2011 at 10:27 am

        That's a tough call the noodles or the chop sticks. I would bet it was both. These noodles look wonderful!

        Reply
      5. Sommer@ASpicyPerspective

        July 21, 2011 at 9:26 am

        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!

        Reply
      6. Bev Weidner

        July 21, 2011 at 8:12 am

        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.

        Reply
      7. Rosemary

        July 21, 2011 at 6:30 am

        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!

        Reply
      8. Jenn (Cookies Cupcakes Cardio)

        July 20, 2011 at 10:56 pm

        I love curry powder! And edamame. And shrimp! I guess it's time to try the recipe out 🙂 YUM!

        Reply
      9. Kathleen

        July 20, 2011 at 5:22 pm

        Love curry. This recipe sounds amazing!

        Reply
      10. Rebecca @ How the Cookies Crumble

        July 20, 2011 at 2:42 pm

        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. 🙂

        Reply
      11. Aggie

        July 20, 2011 at 12:45 pm

        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.

        Reply
      12. Melissa @ Dash of East

        July 20, 2011 at 12:41 pm

        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 🙂

        Reply
      13. Drick

        July 20, 2011 at 10:49 am

        chopsticks intimidate me, but I might would master them in order to finish off the bowl... love it of course with the shrimp...

        Reply
      14. Lori @ RecipeGirl

        July 20, 2011 at 8:36 am

        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 🙂

        Reply
      15. Pretend Chef

        July 20, 2011 at 7:28 am

        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!

        Reply
      16. Heather (Heather's Dish)

        July 20, 2011 at 6:03 am

        i adore curry...probably one of my favorite spices EVER!

        Reply
      17. Chris @ TheKeenanCookBook

        July 20, 2011 at 5:43 am

        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!

        Reply
      18. Lydia (The Perfect Pantry)

        July 20, 2011 at 5:00 am

        A bit like Singapore noodles, which I love. Actually, I love all Asian noodles!

        Reply
      19. Katrina

        July 20, 2011 at 4:37 am

        This sounds so awesome! The edamame looks perfect in it.

        Reply
      20. Maris(In Good Taste)

        July 20, 2011 at 3:07 am

        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!

        Reply
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