Burmese Noodles

Burmese Noodles
Serves 6

Curry paste
1 onion, chopped
4 large garlic cloves
Thumb of ginger root, peeled
2 teaspoon paprika
1 teaspoon turmeric
4 red bird chilies or 2 teaspoon red pepper flakes

8oz sliced mushrooms
1 lbs pork, sliced
16oz fresh Chinese noodles or dried fettuccine
2/3 cup chopped roasted peanuts
1 large tomato, seeded and chopped into 1/2 inch pieces
1 can lite coconut milk
3 handful of snow peas, trimmed
4 scallions, cut into 1 inch pieces
4 Tablespoons soy sauce
Cilantro and basil

Use food processor to make the curry ingredients into a thick paste.

Heat the oil in a wok until it's hot, and add the curry paste and pork.
Cook on high heat for 30 seconds, then turn heat down to medium and cook
for 15 minutes, stirring frequently. Add a little water if it starts to
stick. After 15 minutes, raise the heat and add the tomato coconut milk.
Simmer for a minute, then add the mushrooms, snow peas, scallions, and
soy.

Cook the noodles until tender and drain. Add them to the mixture in the
wok and lift and mix the noodles until they are covered with the sauce.
Top with peanuts and herbs.