Quick Shrimp Mohinga

Step 1

Bring a large pot of water to a boil over high heat, about 5 minutes — you will see large, rolling bubbles breaking the surface constantly.

Step 2

Add the rice noodles to the boiling water and stir immediately with a fork to separate them, then cook for 4 minutes until they bend easily but still have a slight firmness when you bite one.

Step 3

Pour the noodles through a colander (or strainer) to drain them completely, then set the colander aside.

Step 4

Pour 2 tablespoons of olive oil into a separate large pot and place it over medium-high heat until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 5

Add the minced garlic and stir constantly for 30 seconds until the kitchen smells strongly of cooked garlic and the garlic turns light golden.

Step 6

Sprinkle the turmeric powder into the pot and stir for another 15 seconds until the turmeric is fully mixed with the oil and garlic.

Step 7

Pour in the 3 cups of water and bring to a rolling boil over medium-high heat, about 3 minutes, then reduce the heat to medium.

Step 8

Add the drained chickpeas and simmer gently for 5 minutes, stirring occasionally, until the broth becomes slightly cloudy and fragrant.

Step 9

Add the shrimp to the simmering broth and stir gently for 4 minutes until they turn opaque pink throughout and curl into a tight C-shape.

Step 10

Pour in the fish sauce and stir well, then taste the broth and add a pinch more salt or fish sauce if it tastes bland.

Step 11

Divide the drained rice noodles between two bowls, then ladle the hot broth and shrimp over the noodles, making sure each bowl gets equal shrimp and chickpeas.