*  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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