Singapore Style Curry Noodles

Ingredients

1/2 lb wire-thin rice noodles 1/2 medium green bell pepper 2 green onions 2 tbsp indian-style curry paste 1/2 lb cooked bay or small shrimp 1 salt and pepper	Advertisements

Preparation
 
In a large bowl, soak the rice noodles in hot water to cover until
limp and bright white, about 5 min. Meanwhile, cut the green pepper
into thin slices about 2-inches long. Cut the green onions crosswise
into thin slices. Drain the noodles. Place them on a cutting board
in a long thin log. Cut crosswise into 2-inch lengths. In a large
frying pan, heat the curry paste for 1 min over medium heat. Add the
green pepper and green onions and cook 1 min, stirring occasionally.
Add the rice noodles, shrimp, salt and pepper and cook, stirring and
tossing often, for 4-6 min, until the noodles are tender and evenly
coated with curry paste.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or
Less by Nancie McDermott ISBN 0-688-13475-0 pg 70

 

 
Servings: 4

 

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