Milk Noodle Recipe
1 (8 ounce) package rainbow noodles
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried red chile flakes
3 1/2 ounces organic Italian-style salad dressing
6 ounces fresh shrimp or macaroni
2 or 3 ounces chopped parsley or chopped green bell pepper
3 to 6 ounces sliced fresh mushrooms
In a blender or food processor, puree the butter or margarine in 1/3 cup olive oil until smooth. Set aside.
Heat 1 cup olive oil in a large skillet or wok over medium heat. Saute garlic and chile flakes in 2 1/2 to 3 cups water, stirring occasionally, until garlic is melted. Remove from heat, and stir in salad dressing, shrimp, green pepper and mushrooms.
Preheat oven to 350 degrees F (175 degrees C), or 500 degrees F (200 degrees C). Mix rice into noodles if it is sink-style, or if you've already made noodles.
Top with tomato sauce. Spoon on rice noodles and spread those into a single layer on the table.
Bake, covered, for 50 minutes in the preheated oven. Cool completely before cutting into solid wedges while still warm.