Curry Rice Vermicelli with Shrimp & Edamame

Soak the rice vermicelli in a bowl of warm water until the noodles begin to soften, about 5 minutes.

Bring a large saucepan of water to a boil. Add the noodles and cook until tender, about 3 minutes. Using tongs, transfer the noodles to a strainer. Rinse with with cold water and set aside. Add the shrimp to the same boiling water and cook for 30 seconds. Using a slotted spoon, transfer the shrimp to a bowl.

I used frozen edamame, so I cooked them in the boiling water first and then shelled them (it should take about 4-5 minutes for frozen edamame). Set aside.

Heat canola oil in a large skillet set over medium-high heat. Add garlic and red chile flakes. Cook, stirring constantly, for 30 seconds. Add the noodles, edamame and curry powder. Toss to coat the noodles with the curry powder.

Add the shrimp and fish sauce and continue to cook, stirring constantly, until the noodles are heated through, about 3 minutes.

Transfer the noodle mixture to bowl and garnish each with a sprig of cilantro.