CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.