Singapore Style Rice Noodles

Serves:

Ingredients:

Karen Mintzias
1/2 lb Rice noodles or rice sticks
-or rice vermecelli
1/4 lb Leeks
1/4 lb Carrots
1/4 lb Red peppers
1 oz Fresh chilies
4 Scallions
2 tb Peanut oil
2 ts Salt
2 Eggs, beaten
2 ts Sesame oil
1/2 ts Salt
--------- SAUCE ---------
2 tb Curry paste
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 1/3 c Stock (chicken or vegetable)
1 tb Sugar
2 tb Rice wine or dry sherry
2 tb Light soy sauce
--------- GARNISH ---------
Fresh coriander leaves
--------- SAUCE ---------
--------- GARNISH ---------

Method:

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 chili.
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.