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Curry Rice Vermicelli with Shrimp & Edamame
- 10 oz. dried rice vermicelli
- 24 large shrimp, peeled and deveined
- 9 oz. edamame pods (4 oz. without pods)
- 3 tbsp canola oil
- 2 cloves garlic, minced
- 1/2 tsp red chile flakes (more or less, as desired)
- 1 tbsp curry powder
- 1 tbsp fish sauce
Directions:View on Cookin Canuck
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