Singapore-Style Curry Noodles
chinese, noodles, pasta, singapore
1/2 lb wire-thin rice noodles
1/2 medium green bell pepper
2 green onions
2 tablespoon indian-style curry paste
1/2 lb cooked bay or small shrimp
1 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
From: Diane Lazarus
Yield: 4 servings