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Singapore-style Rice Noodles

A home-style Singapore-style Rice Noodles made with Leeks, Carrots, Red Peppers, Fresh Chilies, and Scallions. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1/4 lb
• 1/4 lb
• 1/4 lb
• 1 oz
• 4
• 2 tbsp
• 2 tsp
• 2
• 2 tsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 1/3 cup
• 1 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   Finely shred the carrots, peppers, scallions and chili.

3. 3

   In a small bowl, combine the eggs with the sesame oil and salt.

4. 4

   Heat a wok or large pan over a high heat and add the oil.

5. 5

   When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds.

6. 6

   Add the peppers and stir-fry for about 1 minute.

7. 7

   Put in the curry sauce ingredients and the drained noodles.

8. 8

   Stir-fry the mixture for about 5 minutes until well mixed and heated through.

9. 9

   Then add the egg mixture blending thoroughly.

10. 10

    Stir-fry for 1 further minute.

11. 11

    Serve at once, garnished with fresh coriander.