Curry Rice Vermicelli with Shrimp & Edamame Recipe
Ingredients
- 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 496g | |
| Calories 865 | |
| Calories from Fat 506 | 58% |
| Total Fat 57.88g | 72% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.17g | |
| Cholesterol 255mg | 85% |
| Sodium 1663mg | 69% |
| Potassium 1712mg | 49% |
| Total Carbs 29.53g | 8% |
| Dietary Fiber 14.5g | 48% |
| Sugars 7.21g | 5% |
| Protein 62.32g | 100% |
