Singapore Curry Noodles

• 220 g thin rice noodles, uncooked
• 2 tsp. oil
• 3 shallots, finely chopped
• 1 lb. (450 g) uncooked deveined peeled medium shrimp
• 1 red pepper, cut into thin strips
• 4 cloves garlic, minced
• 2 Tbsp. red curry paste
• 1 Tbsp. minced gingerroot
• 1/3 cup Kraft Asian Sesame Dressing
• 1 Tbsp. reduced-sodium soy sauce
• 3 green onions, chopped

1. Cook noodles in large pan of boiling water 3 min.
2. or until desired doneness; drain.
3. Meanwhile, heat oil in large deep skillet or wok on medium-high heat.
4. Add shallots; stir-fry 5 min.
5. or until softened.
6. Add shrimp, peppers, garlic, curry paste and ginger; stir-fry 3 to 4 min.
7. or until shrimp turn pink.
8. Remove from heat.
9. Add dressing, soy sauce, onions and noodles; mix lightly.

thin rice noodles, oil, shallots, shrimp, red pepper, garlic, red curry, gingerroot, sesame dressing, soy sauce, green onions

Taken from www.kraftrecipes.com/recipes/singapore-curry-noodles-178084.aspx (may not work)