Singapore-Style Noodles

Ingredients

• 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
• Cooking spray
• 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)
• 1 1/2 teaspoons grated peeled fresh ginger, divided
• 1 cup (1 1/2-inch) julienne-cut red bell pepper

Preparation

1. 1. 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.
2. 2. Preheat broiler.
3. 3. 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.
4. 4. 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.
5. 5. 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.