Sauteed Rice Noodles

• 16 ounces rice noodles
• 1/2 cup vegetable oil
• 5 each garlic cloves chopped
• 1 pound shrimp medium, shelled and deveined
• 2 each bean curd squares
• 1/4 cup turnip pickled
• 1/2 cup white vinegar
• 3/16 cups fish sauce
• 1 tablespoon paprika
• 1/4 cup sugar
• 2 large eggs beaten
• 1/4 pound mung bean sprouts
• 3 each scallions, spring or green onions cut up
• 1/2 cup peanuts ground, unsalted
• 1 each hot chili peppers seeded, chopped
• 1 each lemon cut into wedges
• 1/4 cup sweet red bell peppers crushed

1. In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours.
2. Drain and cover with a damp towel to retain moisture.
3. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown.
4. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar.
5. When thoroughly mixed, fold in the noodles.
6. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle.
7. Add the beaten eggs.
8. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly.
9. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper.
10. Toss several times to mix well.
11. Serve on a large platter with lemon wedges.
12. Top with the remaining bean sprouts and garnish with coriander leaves.
13. Serve the crushed red pepper on the side, for those who like it extra-spicy.

rice noodles, vegetable oil, garlic, shrimp, curd squares, white vinegar, fish sauce, paprika, sugar, eggs, bean sprouts, scallions, peanuts ground, hot chili peppers, lemon, sweet red bell peppers

Taken from recipeland.com/recipe/v/sauteed-rice-noodles-39607 (may not work)