Packed full of flavor and ingredients, this hearty one dish meal is one that will satisfy your noodle cravings.

  • 15min

    prep time

  • 10min

    cook time

  • 16



  • 8 cups water
  • 1/2 pack rice vermicelli
  • 1 cup peeled and deveined medium shrimp, bite-size
  • 2 1/2 tsps McCormick® Curry Powder
  • 2 tsps rice vinegar
  • 4 tbsps oil, divided
  • 2 eggs, lightly beaten
  • 1/4 tsp McCormick® Minced Garlic
  • 3 to 5 pieces Bird Eye Chilies (Chili Padi)
  • 2 tbsps oyster sauce
  • 1 tbsp soy sauce
  • 1/2 tsp McCormick® White Pepper, Ground
  • 2 cups bean sprouts
  • 1/3 cup thinly sliced red bell pepper
  • 1/3 cup sliced green onions
  • 1/4 cup thinly sliced onion

Nutrition information (per serving)


  • Bring water to boil in large saucepan. Remove from heat. Add rice noodles; let stand 3 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

  • Mix shrimp, 1/2 teaspoon of the curry powder and rice vinegar in small bowl. Set aside. Heat 1 tablespoon of the oil in large skillet or wok on medium heat. Add eggs; scramble until set. Remove from skillet.

  • Heat 1 tablespoon of the remaining oil in skillet on medium-high heat. Add Minced Garlic and chilies; stir fry 15 seconds or until fragrant. Add shrimp; stir fry 1 minute or just until shrimp turn pink. Remove from skillet.

  • Mix remaining 2 teaspoons curry powder, oyster sauce, soy sauce and white pepper in small bowl. Set aside. Heat remaining 2 tablespoons oil in skillet. Add vegetables; stir fry 2 to 3 minutes or until tender-crisp. Add noodles, shrimp, egg and sauce mixture; stir fry 2 minutes or until heated through.