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1
Bring 3 quarts water to a boil in a large saucepan for cooking the noodles.
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2
Mix the shrimp and 1/2 teaspoon curry powder in a small bowl and set it aside.
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3
Mix the garlic and remaining 2 teaspoons curry powder together in another bowl and set it aside.
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4
Mix the broth, soy sauce, and mirin together in a third bowl and set it aside.
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5
Add 1 teaspoon salt and the noodles to the boiling water, stir to separate, and boil until tender, about 1 minute.
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6
Drain thoroughly and set the noodles aside.
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7
Meanwhile, heat 2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until shimmering but not smoking.
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8
Add the shrimp and cook until slightly browned, about 45 seconds.
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9
Turn the shrimp with tongs and continue to cook for another 45 seconds.
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10
Remove the shrimp from the pan and set them aside in bowl.
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11
Reduce the heat to medium and add the remaining 2 teaspoons oil.
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12
Add the garlic and curry powder mixture and cook until fragrant, about 30 seconds.
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13
Add the shallots and stir-fry until they begin to soften, about 30 seconds.
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14
Add the bell pepper and stir-fry until crisp-tender, about 1 1/2 minutes.
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15
Add the softened noodles, shrimp, broth mixture, and bean sprouts and toss until the ingredients are combined and the noodles heated through, about 1 minute.
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16
Serve immediately.
