Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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
ISBN 0-688-13475-0
pg 70
Submitted By DIANE LAZARUS On 12-29-95