Ingredients:

  • 12 oz rice vermicelli noodles
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon curry powder
  • 1 teaspoon brown sugar
  • ¼ cup chicken or vegetable broth
  • Chopped green onions (for garnish)
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Boil water, add rice vermicelli, and cook according to package instructions until just tender. Drain and rinse under cold water. Set aside.
  2. In a small bowl, combine soy sauce, oyster sauce, curry powder, brown sugar, and broth. Mix well and set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
  4. In the same wok, add remaining oil. Sauté onion, garlic, ginger, and bell pepper for 2 minutes until slightly softened. Add snap peas and stir-fry for another 2 minutes.
  5. Return shrimp to the wok. Add cooked noodles and sauce. Toss everything together to coat evenly and heat through, about 2-3 minutes. Adjust seasoning to taste.
  6. Garnish with chopped green onions and cilantro. Serve hot with lime wedges on the side.