Recipe: Singapore-Style Curry Noodles

Singapore-Style Curry Noodles
Source: The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott
Yield: 4 servings

1/2 lb wire-thin rice noodles
1/2 medium green bell pepper
2 green onions
2 tbsp Indian-style curry paste
1/2 lb cooked bay or small shrimp
salt and pepper

In a large bowl, soak the rice noodles in hot water to cover until limp and bright white, about 5 minutes.

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 minute over medium heat.

Add the green pepper and green onions and cook 1 minute, stirring occasionally.

Add the rice noodles, shrimp, salt and pepper and cook, stirring and tossing often, for 4-6 minutes, until the noodles are tender and evenly coated with curry paste.