- 1/4 pound thin rice stick noodles (rice vermicelli)
- 1 pound medium shrimp
- 2 cups mung bean sprouts
- 1 red bell pepper
- 2 cups shredded Napa cabbage
- 2 carrots
- 2 green onions
- 3 teaspoons minced ginger
- 1/4 cup water or chicken broth
- 1/2 teaspoon soft brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons vegetable oil for stir-frying
- 1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste
Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.
Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.
Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.