Singapore-style rice noodles

Yield: 4 servings

Measure Ingredient
Karen Mintzias
½ pounds Rice noodles or rice sticks or rice vermecelli
¼ pounds Leeks
¼ pounds Carrots
¼ pounds Red peppers
1 ounce Fresh chilies
2 tablespoons Curry paste
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh ginger
1⅓ cup Stock (chicken or vegetable)
Fresh coriander leaves
4 Scallions
2 tablespoons Peanut oil
2 teaspoons Salt
2 Eggs, beaten
2 teaspoons Sesame oil
½ teaspoon Salt
1 tablespoon Sugar
2 tablespoons Rice wine or dry sherry
2 tablespoons Light soy sauce

SAUCE

GARNISH

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.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

Similar recipes