Recipe - Singapore-Style Rice Noodles

One half pound Rice noodles or rice sticks
or rice vermecelli
One fourth pound Leeks
One fourth pound Carrots
One fourth pound Red peppers
1 ounce Fresh chilies
4 Scallions
2 tablespoon Peanut oil
2 teaspoon Salt
2 Eggs; beaten
2 teaspoon Sesame oil
One half teaspoon Salt

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

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 stirfry for a few seconds. Add the peppers and stirfry for
about 1 minute. Put in the curry sauce ingredients and the drained
noodles. Stirfry the mixture for about 5 minutes until well mixed and
heated through. Then add the egg mixture blending thoroughly. Stirfry for
1 further minute. Serve at once, garnished with fresh coriander.

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