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Curry Rice Vermicelli with Shrimp & Edamame Recipe


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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