1/2 lb. shelled frozen shrimp or fresh shrimp
3 tbsp vegetable oil
3 tsp Asian fish sauce
2 tsp Chinese barbecue sauce (optional for added flavor)
1 bundle (approximately 5 ½ ounces or a bit larger than a fist size) dried rice stick noodles
4 tsp soy sauce
1 tsp Shaoxing wine (optional)
2 tsp ground white pepper
1/4 lb. roasted ham, cut into thin strips (you can also use Chinese roast pork)
1/4 medium onion, very thinly sliced
1 medium red bell pepper, stemmed, seeded and julienned
1 medium yellow bell pepper, stemmed, seeded and julienned
1/2 medium carrot, julienned
3 teaspoon curry powder
Salt to taste
3 Scallions, sliced very thinly on the bias
2 teaspoons toasted sesame oil
Optional: Sesame seeds to add on top
About 20 min prep time, about 15 min cook time.
Defrost your shrimp and mix in with your fish sauce. Set aside in the refrigerator.
Boil water and place your rice noodles in for approximately 1-2 minutes at the max. Drain noodles in a colander and rinse with cold running water. You want your rice noodles to be the epitome of al dente. Using scissors, cut the bundle of noodles in half.
Prepare your sauce by adding garlic, soy sauce, Shaoxing wine, white pepper, and some fish sauce into bowl. Mix well and set sauce aside.
Turn on your Aroma Grillet to 350 degrees. Heat 2 teaspoons of vegetable oil and add shrimp. Stir-fry for approximately 30 seconds.
Add in your onions and caramelize until they are nice and brown. Add bell pepper, ham, and carrots. Add in rice noodle and keep stir frying.
Add in the curry powder, season with salt and cook, tossing until all of the curry powder is well incorporated.
Cover and cook for approximately 3-5 minutes. Add in the soy sauce mixture and taste test to see if it is salty enough for personal preference.
Remove from heat and add scallions. Lightly drizzle with sesame oil and sesame seeds. Mix well and transfer to a larger bowl to serve. Enjoy!