Ingredients

3 Tablespoons sesame oil

1 cup diced onion

I teaspoon miced garlic

1 tablespoon minced ginger

1 teaspoon hot red chili

2 tablespoon soy sauce

3 tablespoon Thai or Vietnamese fish sause

1 pound medium-size shrimp, peeled & devined

1 teaspoon curry powder

2 cups sliced shiitake mushrooms

1 cup shredded carrots

4 ounces cellophane rice noodles (vermicelli tupe), softened per package instructions

1 cup chopped mint

Preparation

  1. In large skillet heat sesame oil over medium-high heat. When oil is almost smoking, add onions, garlic and ginger. Saute for 3 to 4 minutes, turn heat to medium and add chili.
  2. After about 2 minutes, add mushrooms and carrots and stir. Then 2 minutes later, add curry powder and soy and fish sauces; 2 minutes later add shrimp and stir for 3 to 4 more minutes. Make sure not to overcook shrimp.
  3. Next, add rice noodles and toss well to combine all ingredients.
  4. Now sprinkle the mint over top. Stir mint into the noodles just before removing the dish from the heat.