Singapore-Style Rice Noodles

Name: Singapore-Style Rice Noodles
Yield: Serves 2-4
Cuisine: Singaporean
Ingredients: 1 tbsp finely chopped fresh root ginger; 300 ml/½ pint Vegetable stock; 2 tbsp curry paste; 1 tbsp finely chopped garlic; 2 tbsp Chinese rice wine or dry sherry; 2 tbsp light soy sauce; 1 tbsp sugar; 2 tbsp Chinese rice wine or dry sherry; 115 g/4 oz carrots, finely shredded; 115 g/4 oz leeks, white part only, finely shredded; 1½ tsp salt; 2 tbsp groundnut (peanut) oil; 25 g/1 oz fresh chillies, finely shredded; fresh coriander leaves, to garnish; 4 spring onions, finely shredded; 115 g/4 oz red pepper, finely shredded; 2 tsp sesame oil; 2 eggs, beaten; 225 g/8 oz flat rice noodles

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

This dish is just such a treat. Rice noodles are lighter than wheat noodles and therefore blend perfectly with the vegetables and curry sauce. This is equally delicious warm or cold.

Ingredients

225 g/8 oz flat rice noodles
2 eggs, beaten
2

Asia
Singapore
Main course
Pasta
Vegetarian
South East Asia

Method

Soak the rice noodles in a bowl of warm water for 25 minutes. Drain in a colander. In a small bowl, combine the eggs with the sesame oil and half a teaspoon of the salt.
Heat a wok or large frying pan over a high heat and add the oil. When almost smoking, add the carrots, leeks, spring onions and remaining salt and stir fry for a few seconds. Add the red pepper