Singapore-Style Rice Noodles

Main Ingredient: Chicken Cereals Noodles and Pastas Rice and Grains Eggs
Cuisine: Chinese Indian
Dietary: Various vegetarian
Special food: Ethnic
Yield:

Singapore-Style Rice Noodles ingredients

1⁄2 lb Rice noodles or rice sticks or rice vermecelli
1⁄4 lb Leek
1⁄4 lb Carrots
1⁄4 lb Red Pepper
1 oz Fresh chilies
4 Scallions
2 T Peanut oil
2 t Salt
2 Eggs, beaten
2 t Sesame oil
1⁄2 t Salt
--Sauce--
2 T Curry paste
1 T Finely chopped garlic
1 T Finely chopped fresh ginger
1 1⁄3 c stock (chicken or vegetable)
1 T Sugar
2 T Rice wine or dry sherry
2 T Light soy sauce
Garnish-
Fresh coriander leaves

Cooking Singapore-Style Rice Noodles

1. Soak the rice noodles in a bowl of warm water for 25 minutes.
2. Drain in a colander or sieve.
3. (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.
4. ) Wash and finely shred the white part of the leeks.
5. Finely shred the carrots, peppers, scallions and chili.
6. In a small bowl, combine the eggs with the sesame oil and salt.
7. 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.
8. Add the peppers and stir-fry for about 1 minute.
9. Put in the curry sauce ingredients and the drained noodles.
10. Stir-fryi the mixture for about 5 minutes until well mixed and heated through.
11. Then add the egg mixture blending thoroughly.
12. Stiri-fry for 1 further minute.
13. Serve at once, garnished with fresh coriander.