SINGAPORE STYLE RICE NOODLES

Ingredients
- ¼ pound red peppers
- 1 oz fresh chilies
- 4 scallions
- 2 tablespoon peanut oil
- 2 teaspoon salt
- 2 eggs (beaten)
- 2 teaspoon sesame oil
- ½ teaspoon salt
- For the sauce -
- 2 tablespoon curry paste
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 1 1.3 cup stock (chicken or vegetable)
- 1 tablespoon sugar
- 2 tablespoon rice wine or dry sherry
- 2 tablespoon light soy sauce
- For garnish -
- Fresh coriander leaves
Directions
- Directions
- 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, garnish with fresh coriander.

