Singapore-Style Rice Noodles

Title:
Singapore-Style Rice Noodles

Yield:
4 Servings

Categories:
Pasta,
Asian,
Vegetarian




Ingredients:





   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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini