SINGAPORE STYLE RICE NOODLES
SINGAPORE STYLE RICE NOODLES
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.