Adapted from Cooking Light October 2009
- 6 ounces uncooked rice vermicelli
- 1 teaspoon curry powder
- 1/8 teaspoon ground red pepper
- 1 cup (1-inch) pieces green onions
- 5 teaspoons canola oil, divided
- 5 bacon slices, cut into 1-inch pieces
- Cooking spray
- 1 pound large tail-on shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, divided
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 4 teaspoons chili garlic sauce (such as Lee Kum Kee)
- 1 1/2 teaspoons grated peeled fresh ginger, divided
- 1 cup (1 1/2-inch) julienne-cut red bell pepper
1. Soak noodles in warm water 7 minutes. Drain well.
2. Preheat broiler.
3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray.
Broil 5 minutes. Add shrimp to mixture; toss.
Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
4. Combine curry powder mixture, red pepper, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Whisk to combine.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes.
Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.
5. Return skillet to medium-high heat. Add soy sauce mixture and noodles;
cook 1 minute or until thoroughly heated, tossing to coat.
Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.