Creamy, curried noodly goodness that comes together FAST!
For the Sauce:
- 2 Tablespoons Madras Curry Powder
- 2 Tablespoons sugar
- 1 can coconut milk, unsweetened
- ¼ cup fish sauce
For the Noodles:
- 1/2 bag rice vermicelli, Buddha or Hsin Tung Yang brands preferred (about 7 oz)
- 1 Tablespoon neutral oil
- 2 large cloves of garlic, minced
- 1 teaspoon peeled and grated ginger
- 2 links of cured Chinese sausage, sliced into thin rounds
- 1 red bell pepper, cored and sliced thin
- 1 medium onion, trimmed and sliced thin lengthwise
- ¾ pound large shrimp, 21-25 size
- 1 large handful young spinach leaves, about 2 oz.
- Cilantro for garnish (optional)
- Open the bag of rice vermicelli and take out half. Reserve the rest for another meal. Place the dry noodles into a bowl and cover with warm water. Let the noodles soak for approximately 15 mins. and then drain.
- Meanwhile, put all sauce ingredients into a bowl and whisk until sugar is dissolved. Set aside.
- Heat a large 12” skillet over med-high heat. Add the oil and the Chinese Sausage. Cook the Chinese sausage until lightly browned, about 3-4 mins.
- Add the ginger and garlic. Let the ginger and garlic cook for 10-20 seconds until fragrant, but do not burn.
- Add the bell peppers and onion and cook for 2-3mins until the vegetables are slightly wilted.
- Add the noodles and the sauce. Mix the ingredients gently in the pan and cook for approximately 3-4 minutes.
- Add the shrimp and continue cooking until the shrimp are just cooked through and the sauce is slightly reduced and thickened, about 2-3 mins.
- Just before taking the pan off of the heat, add the spinach and toss with the noodle mixture. The residual heat is enough to cook the spinach.
- Mound the noodles onto a plate making sure that the shrimp and colorful vegetables are visible. Garnish with cilantro and serve.
Keywords: noodles, curry, coconut, gluten free, shrimp chinese sausage