Shrimp with Pan-Fried Noodles (Viking River)

½ C ketchup

½ C water

2 T sweet chili sauce

1½ T curry powder

16 oz (454 g) fresh Chinese egg noodles

1 tsp (5 ml) sesame oil

2 T (30 ml) vegetable oil

1 T peanut or vegetable oil

1 T lemongrass, minced

2 cloves garlic, minced

1 tsp ginger, minced

2 green onions, cut into 2-inch pieces

½ green bell pepper, chopped

½ red bell pepper, chopped

1 lb med raw shrimp, shelled and deveined

1 T sesame oil

Combine all sauce ingredients in a small bowl and mix well.

Add noodles to a large pot of boiling water; cook for 1 minute; drain and rinse under cold water. Toss with sesame oil; set aside. Heat a wide nonstick frying pan over medium and add 1 T of vegetable oil, swirling pan to coat. Spread half of noodles evenly in pan and cook about 5 minutes. Turn; cook another 5 minutes until golden brown. Shake pan a few times to prevent noodles from sticking. Transfer to a baking sheet and keep warm in a 200°F oven. Repeat with remaining noodles and oil.

Heat a large wok or wide frying pan over high heat; add oil, swirling to coat. Add lemongrass, garlic and ginger and cook, stirring constantly, for 15 seconds. Add bell peppers and green onions; cook for 1 minute, stirring constantly. Add shrimp and cook, stirring constantly, about 2 minutes or until they begin to curl and turn opaque. Add sauce; cook until it boils and thickens slightly. Add sesame oil and toss to combine. Serve over noodle pancakes.