Prevention Magazine June 2004

maifun

If you’ve never cooked with rice noodles before, I encourage you to give them a try.  This is an easy recipe that I have used for a few years now that satisfies my craving for curry but doesn’t go too heavily with it.  You can adjust that to suit your tastes.

1 package (7 ounces) stir-fry rice noodles
1 tablespoon curry powder
1 tablespoon peanut oil
3/4 teaspoon sea salt
1 pound large shrimp, cleaned and deveined
1 red bell pepper, cut into strips
1/3 cup light coconut milk mixed with 1/4 cup water
2 tablespoons chopped cilantro

Cook noodles according to package directions.  In a medium bowl, combine curry powder, oil, salt and shrimp.  Heat large nonstick skillet over medium heat.  Add pepper and curry-shrimp mixture.  Cook 5 minutes or until shrimp are opaque.  Add cooked rice noodles and coconut milk-water mixture.  Stir to combine, and cook until heated through, about 2 minutes.  Remove from heat and sprinkle with cilantro.  Makes 4 servings.

350 calories per serving.

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