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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 3 quarts water to a boil in a large saucepan for cooking the noodles. | 2. Mix the shrimp and 1/2 teaspoon curry powder in a small bowl and set it aside. Mix the garlic and remaining 2 teaspoons curry powder together in another bowl and set it aside. Mix the broth, soy sauce, and mirin together in a third bowl and set it aside. | 3. Add 1 teaspoon salt and the noodles to the boiling water, stir to separate, and boil until tender, about 1 minute. Drain thoroughly and set the noodles aside. | 4. Meanwhile, heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add the shrimp and cook until slightly browned, about 45 seconds. Turn the shrimp with tongs and continue to cook for another 45 seconds. Remove the shrimp from the pan and set them aside in bowl. | 5. Reduce the heat to medium and add the remaining 2 teaspoons oil. Add the garlic and curry powder mixture and cook until ­fragrant, about 30 seconds. Add the shallots and stir-fry until they begin to soften, about 30 seconds. Add the bell pepper and stir-fry until crisp-tender, about 1 1/2 minutes. Add the softened noodles, shrimp, broth mixture, and bean sprouts and toss until the ingredients are combined and the noodles heated through, about 1 minute. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/2		peeled	-	-	-	-
curry powder	2 1/2	teaspoons		16.25	2.7915	0.7145	0.7005
garlic clove	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
chicken broth	3/4	cup	canned low sodium	58.59	1.4175	8.3538	1.9656
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
mirin	2	tablespoons		-	-	-	-
salt				-	-	-	-
rice vermicelli	6	ounces	called	608.9471	128.9335	18.0983	2.2453
vegetable oil	4	teaspoons		156.3093	0.0	0.0	18.1333
shallot	3	cup	sliced	345.6	80.64	12.0	0.48
red bell pepper	1		stemmed seeded cut	-	-	-	-
bean sprout	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.