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
Printable Recipe
Curry Rice Vermicelli with Shrimp & Edamame
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
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
Nutrition
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.
Barbara | Creative Culinary
Looks and sounds lovely...pasta is one of my favorite go to dishes for summer; love it with shrimp and peas (my edamame!).
Jeanette
Your kids sound so cute, running for their chopsticks! I love Corinne Trang - I actually had the pleasure of taking a class with her a number of years ago. Nice, simple recipe.
bridget {bake at 350}
So wishing I had this for lunch today! Your pictures are gorgeous and the recipe looks fantastic!
Soma
I adore rice noodles. There is something about them that makes me want to finish them off even while I am cooking. The beans and the shrimp are again a favorite. All combined in one, is a bowl to savor!
Shaina
This sounds so good. I would be right there with my chopsticks waiting for this to hit the table, too.
kita
Its 9:30 in the morning and I am just checking up on my inbox and suddenly drooling. This sounds so delicious. I love curry and everything else just looks light and wonderful. I can say I know what Ill be making very soon (like for dinner). 😉
Maria @ Scandifoodie
I am hopeless with edamame - I cannot resist them! This sounds like a perfect summer meal!
Mike
This looks so good!
AMy
OH MY YUMMMY!!!!!!!!!!!!! looks so great!! Cannot wait to try this. The ingredients are simple enough too!
We just started following you! We saw you on food gawker!!
Love,
Amy & Tiff
http://chickswholovetoeat.blogspot.com/
Tracy
Looks like an excellent weeknight dinner! I do love to use chopsticks too! 🙂