Thai Curry Cellophane Noodles

In a large bowl soak noodles in hot water for 10 minutes. Drain and snip into smaller strands with kitchen scissors; set aside to keep warm.

In a small bowl stir together cornstarch and coconut milk; set aside.

Heat oil in a wok or large skillet over medium heat. Add onion and cook and stir for 2 minutes. Add sweet pepper, garlic, ginger, green onions, curry powder, and salt; cook and stir for 2 minutes more. Add pork. Cook and stir for 3 to 4 minutes or until pork is browned and no longer pink inside.

Create a well in the center of the wok or skillet. Add coconut mixture and lime juice. Heat for 30 seconds or until mixture starts to thicken; stir to coat all ingredients. Cook and stir for 1 minute more. Serve over noodles. Sprinkle with parsley.