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5 from 1 vote

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entrees
Cuisine: Asian
Keyword: Seafood Recipes
Servings: 4 Servings
Calories: 474kcal


  • 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.


Inspired by Corinne Trang


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