6 oz (about 3/4 package deal) rice vermicelli
1 tbsp delicate curry powder
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp floor ginger
2 tbsp avocado oil or coconut oil, divided
1 lb uncooked shrimp, peeled
2 cloves garlic, minced
1/2 medium white onion, sliced
1/2 inexperienced bell pepper, sliced
1/2 pink bell pepper, sliced
1/4 cup rooster inventory
1 medium carrot, julienned
4 inexperienced onions, minimize into 2-inch lengths
1. Convey a pot of water to boil, then drop within the rice vermicelli. Simmer till softened, about 30 seconds, then drain and rinse with chilly water till cool to the contact. Whereas the water is coming to a boil, mix the curry powder, white pepper, salt, and ginger; put aside.
3. In a wok or skillet, heat 1 tablespoon of the coconut oil over medium-high warmth till shimmering, about 1 minute. Add the shrimp and stir-fry till opaque and curling, about 3 minutes; put aside.
4. Add the remaining 1 tablespoon of coconut oil to the wok, then add the garlic and sauté till fragrant, about 20 seconds. Add the white onion and sauté till simply softened, about 2 minutes. Add the bell peppers and sauté till simply softened, about 1 minute.
5. Add the noodles, broth, and curry powder, tossing to mix. Stir-fry till the broth evaporates, about 1 minute, tossing consistently to stop sticking. Add the carrot, inexperienced onions, and shrimp; toss till the inexperienced onions are brilliant in colour, about 1 minute. Style and add salt if wanted. Take away from the warmth and serve.
*** Whereas utilizing 1/2 inexperienced pepper and 1/2 pink pepper makes for a fairly dish, you’re additionally left with two remaining halves of bell peppers.
You’re welcome to make use of only one pepper; it’s a slight compromise in presentation, however a giant achieve in effectivity.
