Ingredients

  • 5  ounces  uncooked rice vermicelli
  • 1/4  teaspoon  cumin seeds
  • 1/8  teaspoon  coriander seeds
  • 1/8  teaspoon  mustard seeds
  • 1  whole clove
  • 1/8  teaspoon  ground red pepper (can substitute 1 teaspoon spicy-hot Madras curry powder for previous 5 ingredients if desired)
  • 1  cup  (1-inch) pieces green onions
  • 5  teaspoons  canola oil, divided
  • 5  bacon slices, cut into 1-inch pieces
  • Cooking spray
  • 1  pound  large tail-on shrimp, peeled and deveined
  • 1/4  teaspoon  black pepper
  • 1/4  teaspoon  salt, divided
  • 2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  rice wine vinegar
  • 1  tablespoon  hoisin sauce
  • 2  teaspoons  chili garlic sauce (such as Lee Kum Kee)
  • 1 1/2  teaspoons  grated peeled fresh ginger, divided
  • 1  cup  (1 1/2-inch) julienne-cut red bell pepper

Preparation

1. Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.

2. Preheat broiler.

3. Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.

4. Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes. Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.

5. Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

Original recipe

{25 Oct 2009} {Tags: , , , }