Ingredients

8 ounces vermicelli rice noodles
4 ounces shrimp or chicken, sliced
½ cup bean sprouts
½ cup carrots, julienned
¼ cup bell pepper, sliced
2 tbsp curry powder
1 cup coconut milk
1 tbsp vegetable oil
2 spring onions, chopped

Directions

Soak or cook rice vermicelli according to package instructions.

Heat oil in a wok and cook shrimp or chicken until done.

Add carrots, bell peppers, and bean sprouts.

Stir in curry powder and cook for 30 seconds.

Pour in coconut milk and simmer briefly.

Add noodles and toss until coated.

Garnish with spring onions.

Serve hot.