Spicy rice vermicelli with shrimp

Spicy rice vermicelli with shrimp

Unlike wheat noodles, which often have to be boiled separately drained and added to your sauce, Asian rice vermicelli cook quickly so you can cook them with your other ingredients in a single pan.

  • 2 tsp oil
  • 1 tsp minced ginger
  • Half an onion, sliced
  • 1 carrot peeled and thinly sliced
  • 1 garlic clove peeled and minced
  • 2 oz fresh shitake mushrooms, sliced
  • 4 cups chicken broth
  • 2 tsp Asian chile sauce
  • 6 oz dried rice vermicelli, snipped into 2 inch lengths
  • 1 lb shelled shrimp
  • 4 oz fresh baby spinach leaves washed

Prepare all ingredients before cooking.  Heat oil in a large non-stick skillet or wok over medium high heat.  Add ginger, onion, carrot, garlic and mushrooms and stir fry for about a minute.  Add chicken broth and chile sauce and bring to roiling boil, add vermicelli and stir into the broth to make sure all noodles are moist.  Add shrimp and spinach leaves in that order creating layers. Turn heat to medium, cover the pan and cook for about 5 minutes or until shrimp turn pink.  Stir ingredients together then portion into shallow soup bowls.  Makes 4 servings.

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