Singapore-Style Rice Noodles

Recipe Ingredients

1/2 lb	227g / 8oz	Rice noodles or rice sticks or rice vermicelli
1/4 lb	113g / 4oz	Leeks
1/4 lb	113g / 4oz	Carrots
1/4 lb	113g / 4oz	Red peppers
1 oz	28g	Fresh chiles
4		Scallions
2 tablespoons	30ml	Peanut oil
2 teaspoons	10ml	Salt
2		Eggs - beaten
2 teaspoons	10ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
		Sauce
2 tablespoons	30ml	Curry paste
1 tablespoon	15ml	Finely chopped garlic
1 tablespoon	15ml	Finely chopped fresh ginger
1 1/3 cups	315ml	Stock - (chicken or vegetable)
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Rice wine or dry sherry
2 tablespoons	30ml	Light soy sauce
		Garnish
		Fresh coriander leaves

Recipe Instructions

Soak the rice noodles in a bowl of warm water for 25 minutes. Drain in a colander or sieve. (If you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse them in cold water until required.) Wash and finely shred the white part of the leeks. Finely shred the carrots, peppers, scallions and chile. In a small bowl, combine the eggs with the sesame oil and salt.

Heat a wok or large pan over a high heat and add the oil. When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds. Add the peppers and stir-fry for about 1 minute. Put in the curry sauce ingredients and the drained noodles.

Stir-fry the mixture for about 5 minutes until well mixed and heated through. Then add the egg mixture blending thoroughly. Stir-fry for 1 further minute. Serve at once, garnished with fresh coriander.

Source:
Burt Wolf/[email protected]

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