Singapore-Style Rice Noodles

Course : Curry
Serves: 4
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1/2 pound rice noodles or rice sticks or rice vermicelli
1/4 pound leeks
1/4 pound carrots
1/4 pound red peppers
1 ounce fresh chiles
4 medium scallions
2 tablespoons peanut oil
2 teaspoons salt
2 large eggs -- beaten
2 teaspoons sesame oil
1/2 teaspoon salt
2 tablespoons curry paste
1 tablespoon garlic finely chopped
1 tablespoon finely chopped fresh ginger
1 1/3 cups stock -- (chicken or vegetable)
1 tablespoon sugar
2 tablespoons rice wine or dry sherry
2 tablespoons light soy sauce
3 whole fresh coriander leaves

Preparation / 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 chile. 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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