We felt satisfied after eating it – it’s perfect for two hungry adults after a long day at work.
This America’s Test Kitchen recipe produces a dish that’s better than any takeout I’ve ever had.
Even though there is curry in it, it’s not at all hot to eat, especially since we used mild curry powder.
The recipe says it takes 30 minutes to make. I would say that’s true if two people work away at it together – there is some chopping involved, which always takes up time.
However, the dish is quite simple to prepare.
The recipe I linked to above is on a blog. It’s the only one I could find online that approximated the recipe I used.
In fact, there is only one small difference between the blog recipe and the one I used from The America's Test Kitchen Family Cookbook
: The way the noodles are prepared.The blog recipe says to soak the vermicelli rice noodles in hot tap water for 15 minutes until pliable.
The ATK cookbook method, which I used, says to boil water, add one tablespoon of salt and the noodles and boil for about two minutes. The noodles are drained and rinsed in cold water.
The ATK cookbook also supplied a substitute for mirin, which can be hard to find in supermarkets. For every one tablespoon of mirin, use one tablespoon of white wine and half a teaspoon of sugar. Mix together until the sugar dissolves. (So for this recipe, use two tablespoons of white wine and one teaspoon of sugar.)
Be sure to use a large skillet or pan, preferably one with high sides, as all the ingredients for this dish end up together in it.
One pound of peeled and deveined uncooked shrimp is cooked in a skillet, then removed.
Chopped shallots, garlic, red pepper and curry powder are cooked in the skillet, then the drained noodles, shrimp, bean sprouts, chicken broth, soy sauce, mirin and scallions (green onions) are added and all the ingredients tossed together and cooked.
Put up your feet and enjoy!
The America's Test Kitchen Family Cookbook at amazon.ca
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