Singapore-Style Rice Noodles

* Exported from MasterCook *

SINGAPORE-STYLE RICE NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Asian
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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.



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