Singapore-style curry noodles

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

Similar recipes