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Curry-scented rice noodles tangle up with plump shrimp, sweet peppers, and onions in this takeout-inspired stir-fry. A shower of bean sprouts before serving adds satisfying crunch.
Contains: crustacean shellfish, wheat, soy.
Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them the same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.
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What You Get
Red bell pepper
Peeled, deveined shrimp (see note below)
What You'll Need
Bring a pot of water to a boil. Add the noodles and cook until almost tender, 3 minutes or according to package instructions. Drain and rinse with cold water until cool.
Meanwhile, stir 2 tablespoons water, 2 tablespoons soy sauce, ½ teaspoon sugar, if you have some on hand, and ¼ teaspoon salt together until dissolved. Seed and slice the bell pepper. Slice half of the onion, reserving the rest for another use (you should have about 1 cup). Slice the dark green parts of 2 scallions. Chop 3 garlic cloves. Drain the shrimp, pat dry with paper towels, and season with salt on both sides.
In a large wok or nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the shrimp and stir-fry until bright pink and tightly furled, 2 to 3 minutes. Transfer to a bowl.
Return the pan to medium-high heat, and warm 1 tablespoon vegetable oil. Add the bell pepper and onion, season with salt, and stir-fry until tender-crisp and starting to brown, about 3 minutes. Transfer the vegetables to the bowl of shrimp.
Turn down the heat, and add 1 tablespoon vegetable oil. Stir in 1 tablespoon curry powder and the garlic and cook until fragrant, 30 seconds. Add the noodles and soy sauce mixture and toss until combined. Return the shrimp and vegetables to the pan, add 1 cup bean sprouts, and toss to combine. Remove from the heat.
Heap the noodles into bowls, shower with the sliced scallions, and serve warm.