Thai Curry Cellophane Noodles

In a bowl combine cornstarch and coconut milk and set aside.

Heat oil in a wok or large sauté pan over medium heat, add onions and sauté for 2-3 minutes.

Add red bell pepper, garlic, ginger, scallions, salt and curry powder, and sauté another 2-3 minutes.

Add shrimp and cook for 3-4 minutes, continuously stirring.

Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro, and heat for 30 seconds or until mixture starts to thicken up. Then, stir to coat all the ingredients.

Add the drained noodles and stir for another minute or until noodles are coated with the sauce and heated through.

Serve.