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Spicy Singapore Shrimp Noodles

shrimp

1/2 pound rice vermicelli
1/2 pound shrimp
1 tablespoon oil
3 cloves garlic; finely chopped
1 tablespoon gingerroot; minced
3 each green onions; finely chopped
1 tablespoon curry powder
1 onion; thinly sliced
1 carrot; grated
1 sweet red pepper; thinly sliced
1/4 pound bean sprouts
1/4 pound snow peas; trimmed
-----SAUCE-----
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon rice wine
2 teaspoons cornstarch

Soak vermicelli in hot water for 20 minutes or until softened. Drain and set aside. Peel shells from shrimp. Starting at top of outer curve, cut three-quarters of the way through shrimp and open out to butterfly; discard vein. Combine sauce ingredients; set aside In wok, heat oil over medium-high heat; cook garlic, ginger and green onions, stirring, for 20 seconds or until fragrant. Add curry powder; cook for 10 seconds. Add onion, carrot and red pepper to skillet; cook, stirring occasionally, for 3 to 4 minutes or until slightly wilted. Stir in shrimp. Stir sauce and add to wok; bring to boil. Cook for about 1 1/2 minutes or just until shrimp turns pink. Add bean sprouts, snow peas and noodles; cook, tossing well, for about 2 minutes or until thoroughly heated.

Contributor: Canadian Living Magazine (April, 1997)

Yield: 4 servings

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