|Photo Credit to Cook Yourself Thin|
2 Tablespoons canola or grape seed oil
1 medium yellow onion, sliced
1 small red bell pepper, sliced
1 pound fresh or thawed frozen small peeled and deveined shrimp
2 teaspoons curry powder
½ teaspoon salt
8 ounces cellophane or rice-stick noodles, soaked as package label directs, rinsed and drained
3 cups fresh bean sprouts, root ends trimmed and discarded, rinsed
2 green onions, cut in half lengthwise and cut crosswise into 2-inch pieces
1 egg, beaten
Grease a large nonstick skillet with nonstick cooking spray and heat over medium-high heat until hot. Add 1 Tablespoon oil and heat until hot but not smoking, and add the yellow onion and bell pepper and stir fry until softened, about 3 minutes. Add the shrimp and stir fry until pink, about 2 minutes. Scrape the mixture into a medium bowl.
Heat the remaining Tablespoon of oil in the skillet and add the curry powder and salt. Stir until fragrant, 1 minute. Add the noodles, bean sprouts, and green onions and toss to coat with the curry oil. Drizzle the egg over the mixture and toss occasionally to spread the egg while it cooks through the mixture. Serve immediately.
Recipe Source: Mom's Who Think