Masrer at Cooking

 

   Ingredients

• 6 ounce(s) rice stick noodles (vermicelli)
• 1 pound(s) broccoli florets
• 1  green onion, finely chopped
• 1/4 teaspoon(s) salt
• 3 tablespoon(s) sugar
• 1 tablespoon(s) water
• 1 tablespoon(s) vegetable oil
• 3 clove(s) garlic, very thinly sliced
• 1/4 teaspoon(s) crushed red pepper
• 1 tablespoon(s) lower-sodium fish sauce
• 1 pound(s) (16 to 20 count) shrimp, peeled and deveined
• 1/4 cup(s) packed fresh cilantro leaves
• 1/4 teaspoon(s) freshly ground black pepper

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1. In heavy 12-inch skillet, heat 1 inch water to boiling on high. Add noodles and cook 1 to 2 minutes or until just tender. With tongs, transfer noodles to colander. Rinse under cold water and drain.
2. When water in skillet returns to boiling, add broccoli. Cook 3 minutes or until tender-crisp; drain and transfer to large bowl. Toss with green onion and salt. Wipe skillet dry.
3. In same skillet, cook sugar and water on medium-high (stirring just until sugar dissolves) 3 to 4 minutes or until mixture turns dark amber. Stir in oil, garlic, and red pepper. Cook 10 seconds, then stir in fish sauce and shrimp.
4. Cook 2 to 3 minutes or until shrimp just turn opaque throughout, stirring frequently. Remove from heat, and stir in cilantro and black pepper.
5. Divide noodles and broccoli among serving plates. Spoon shrimp with sauce on top of noodles.