Singapore-style curry noodles
Yield: 4 Servings
Ingredients:
- 1/2 lb Wire-thin rice noodles
- 1/2 md Green bell pepper
- 2 Green onions
- 2 tb Indian-style curry paste
- 1/2 lb Cooked bay or small shrimp
Instructions:
Salt and pepper 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
