Malay Curried Noodles
4 ounces angel hair pasta
1 egg, lightly beaten
3 Tablespoons vegetable oil
1 medium onion, cut into long strips
1 Tablespoon curry powder
1 red bell pepper, julienned
1 pound peeled medium shrimp
2 cups bean sprouts
2 green onions, sliced
Salt and pepper to taste
1/4 cup slivered fresh basil leaves
Cook the pasta using package directions until al dente; drain and rinse.
Cover to keep warm.
Heat a small skillet sprayed with nonstick cooking spray over medium-high heat. Add the egg, tilting the skillet to ensure even coverage.
Turn the omelet gently and cook until firm.
Cut the omelet into strips and set aside.
Heat the oil in a wok or large deep skillet over medium-high heat.
Add the onion.
Cook for 10 minutes or until tender, stirring frequently.
Stir in the curry powder. Cook for 1 minute, stirring constantly.
Add the bell pepper and mix well.
Cook for 2 minutes, stirring frequently.
Add the shrimp.
Saute for 6 to 8 minutes or until the shrimp turn pink.
Add the pasta, bean sprouts and green onions and mix well.
Cook just until heated through, stirring frequently.
Season with salt and pepper.
Serve immediately, topped with egg strips and basil.