Stir-Fried Tom Yum Noodles

Just something I had a hankering for this afternoon – simple and oh so delicious!

1 (6.75 ounces) package rice noodles/rice sticks/bee hoon/maifun*
2 tablespoons oil (I use extra light olive oil)
About 1 pound shrimp
1 English cucumber, seeds removed and sliced thin**
4 tablespoons tom yum paste***
2 tablespoons fish sauce

*The only brand I would use is Dynasty. In Ohio, it can be found in Giant Eagle, Whole Foods, Walmart, and Target. In addition, it is available on Amazon.
**You can use other veggies but the only ones I have at home at the moment are salad greens and cucumber; cucumber it is! :)
***My favorite brand is Maesri. Check your local Asian stores. Amazon has it but appears to be quite a bit pricier than the Asian stores.

Bring a large pot of water to a boil. Remove pot from heat and add noodles. Cover and steep for 12 minutes until noodles are softened. Drain and set aside until needed. In a large nonstick skillet, heat oil (swirl the oil to coat the skillet) over medium heat until moderately hot. Add shrimp, cucumber, and tom yum paste; turn heat up to high and cook until shrimp is no longer translucent, stirring frequently. Add noodles and fish sauce, stirring and tossing until noodles are evenly coated with sauce and heated through. Turn off heat and serve.