Although our curry powder blend packs a particular punch, you can substitute 1 teaspoon spicy-hot Madras curry powder and omit the cumin, coriander, mustard, clove, and ground red pepper. We tested this recipe with Wai Wai brand noodles because we like the texture. They're thinner than most supermarket brands, which will work just fine, though you may need to soak them a minute longer.
5 ounces uncooked rice vermicelli
1/4 teaspoon cumin seeds
1/8 teaspoon coriander seeds
1/8 teaspoon mustard seeds
1 whole clove
1/8 teaspoon ground red pepper
1 cup (1-inch) pieces green onions
5 teaspoons canola oil, divided
5 bacon slices, cut into 1-inch pieces
1 pound large tail-on shrimp, peeled and deveined
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.
Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 2 minutes. Add remaining 1 teaspoon ginger; sauté 45 seconds. Add to shrimp mixture.
Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.