Yield: 4 servings
|½ pounds||Wire-thin rice noodles|
|½ medium||Green bell pepper|
|2 \N||Green onions|
|2 tablespoons||Indian-style curry paste|
|½ pounds||Cooked bay or small shrimp|
|\N \N||Salt and pepper|
1. In a large bowl, soak the rice noodles in hot water to cover until limp and bright white, about 5 min.
2. Meanwhile, cut the green pepper into thin slices about 2-inches long. Cut the green onions crosswise into thin slices.
3. Drain the noodles. Place them on a cutting board in a long thin log. Cut crosswise into 2-inch lengths.
4. 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
Submitted By DIANE LAZARUS On 12-29-95