Singapore-Style Noodles

• 5 ounces uncooked rice vermicelli
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon coriander seeds
• 1/8 teaspoon mustard seeds
• 1 whole clove
• 1/8 teaspoon ground red pepper
• 1 cup (1-inch) pieces green onions
• 5 teaspoons canola oil, divided
• 5 bacon slices, cut into 1-inch pieces
• Cooking spray
• 1 pound large tail-on shrimp, peeled and deveined
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, divided
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon hoisin sauce
• 2 teaspoons chili garlic sauce (such as Lee Kum Kee)
• 1 1/2 teaspoons grated peeled fresh ginger, divided
• 1 cup (1 1/2-inch) julienne-cut red bell pepper

1. Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.
2. Preheat broiler.
3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
4. Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; saute 2 minutes. Add remaining 1 teaspoon ginger; saute 45 seconds. Add to shrimp mixture.
5. Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

rice vermicelli, cumin seeds, coriander seeds, mustard seeds, clove, ground red pepper, green onions, canola oil, bacon, cooking spray, tailon shrimp, black pepper, salt, soy sauce, rice wine vinegar, hoisin sauce, garlic sauce, fresh ginger, red bell pepper

Taken from www.myrecipes.com/recipe/singapore-style-noodles (may not work)