Singapore Noodles with Shrimp & Mushrooms Recipe

Ingredients

3 tablespoons Sesame Oil
1 cup Onion (diced)
1 teaspoon Garlic (minced)
1 tablespoon Fresh Ginger (minced)
1 teaspoon Fresh Hot Red Chili (minced, you can also use green serrano chili)
2 tablespoons Soy Sauce
3 tablespoons Thai or Vietnamese Fish Sauce
1 pound Shrimp (medium sized, peeled & deveined)
1 teaspoon Curry Powder
2 cups Shiitake Mushrooms (sliced)
1 cup Carrots (shredded)
4 ounces Cellophane Rice Noodles (vermicelli type, softened per package instructions)
1 cup Fresh Mint (chopped)

Preparation

Step 1

In a large deep skillet, heat the Sesame Oil over medium-high heat. When the Oil is almost smoking, add the Onions, Garlic, & Ginger. Sauté for 3-4 minutes then turn the heat down to medium & add the fresh Chili.

After about 2 minutes, add the Mushrooms and Carrots and stir. Two minutes later, add the Curry Powder, the Soy Sauce, and Fish Sauce. After an additional 2 minutes, add the Shrimp & stir for 3 to 4 more minutes. Make sure not to overcook the Shrimp.

Next, add the Rice Noodles & toss well to combine all the ingredients.

Sprinkle the Fresh Mint over the top. Stir the Mint into the noodles just before removing the dish from the heat & serving it at the table.