Curry Rice Vermicelli with Shrimp & Edamame

• 10 ounces, weight Dried Rice Vermicelli
• 24 whole Large Shrimp, Peeled And Deveined
• 9 ounces, weight Edamame (4 Oz. Without Pods)
• 3 Tablespoons Canola Oil
• 2 cloves Garlic, Minced
• 1/2 teaspoons Red Chile Flakes (more Or Less, As Desired)
• 1 Tablespoon Curry Powder
• 1 Tablespoon Fish Sauce
• Optional Garnish: Cilantro Sprigs

1. Soak the rice vermicelli in a bowl of warm water until the noodles begin to soften, about 5 minutes.
2. Bring a large saucepan of water to a boil.
3. Add the noodles and cook until tender, about 3 minutes.
4. Using tongs, transfer the noodles to a strainer.
5. Rinse with with cold water and set aside.
6. Add the shrimp to the same boiling water and cook for 30 seconds.
7. Using a slotted spoon, transfer the shrimp to a bowl.
8. I used frozen edamame, so I cooked them in the boiling water first and then shelled them (it should take about 4-5 minutes for frozen edamame).
9. Set aside.
10. Heat canola oil in a large skillet set over medium-high heat.
11. Add garlic and red chile flakes.
12. Cook, stirring constantly, for 30 seconds.
13. Add the noodles, edamame and curry powder.
14. Toss to coat the noodles with the curry powder.
15. Add the shrimp and fish sauce and continue to cook, stirring constantly, until the noodles are heated through, about 3 minutes.
16. Transfer the noodle mixture to bowl and garnish each with a sprig of cilantro.

vermicelli, shrimp, weight edamame, canola oil, garlic, red chile flakes, curry, fish sauce, cilantro

Taken from tastykitchen.com/recipes/main-courses/curry-rice-vermicelli-with-shrimp-edamame/ (may not work)