Ingredients

• 12 oz vermicelli noodles
• 1 tbsp sesame oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, peeled and julienned
• 1 lb peeled shrimp
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 cup snow peas
• 1/4 cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 2 green onions, sliced

Preparation

Cook the rice noodles according to the package directions. Drain them in a colander and them aside.
In a large skillet, heat the oil over medium-high heat. Add the onion and red pepper and cook until they begin to soften, about 3 minutes. Stir in the carrots and cook until they begin to soften, about 2 minutes. Stir in the shrimp and cook until they turn pink, about 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 1 minute. Add the noodles, snow peas, soy sauce, fish sauce, agave, curry powder, and turmeric. Mix everything together and allow the soy sauce to reduce, about 1 minute.
Serve immediately topped with the green onions or store in the refrigerator for up to 3 days.