1 package of rice vermicelli
2-3 cloves garlic
Spices such as 5 spice powder, etc.
Piece of ginger (1-2 inches/3-5 cm)
200 g fresh or frozen shrimp
1/2 – 1 tsp yellow curry powder
1/2 package (5-6 oz / 150 -180 g) fresh bean sprouts
Fresh or dried Chinese mushrooms, sliced
1 shredded carrot or other vegetables
2 green bell (capsicum) peppers
2 Tbsp oyster sauce
2 Tbsp soy sauce
2-3 Tbsp sweet chili sauce (optional)
Bring a large pot of water to boil. Remove from heat and place the rice vermicelli (noodles) in the hot water. Leave the noodles until they are just tender (about 2-4 minutes). Drain the noodles.
Peel and mince the garlic and ginger. Wash, core and slice the green peppers julienne. Slice the mushrooms.
Pour a little oil (about 1/2 to 3/4 cup) and add the ginger and garlic and sauté lightly. Add the curry powder and fry lightly to bring out the flavor; add the oyster and soy sauces and sweet chili sauce. Add the bean sprouts, mushrooms and peppers and cook gently 2-3 minutes. Add a little boiling water to keep the sauce liquid.
Reduce the heat to medium low and add the shrimp and noodles. Mix the noodles until they are coated with the sauce and no white patches appear. Add a little more oil if necessary so the noodles do not stick together.
Remove noodles to an oven-proof dish and keep hot.