Name: Curry Rice Noodles with Vegetables
Yield: Serves 4-6
Cuisine: China
Ingredients: 225 g (8 oz) Chinese leaves (Peking cabbage); 1 tablespoonsugar; 2 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons light soy sauce; Fresh coriander leaves; 400 ml (14 fl oz) tinned coconut milk; 6 fresh red or green chillies, seeded and finely shredded; 1 tablespoonfinely chopped fresh root ginger; ½ teaspoon freshly ground white pepper; 3 spring onions, finely shredded; 3 tablespoons Madras curry powder; 3 tablespoons thinly sliced garlic; 6 fresh or tinned water chestnuts, sliced; 1 teaspoon salt; 3 tablespoons groundnut oil; 225 g (8 oz) frozen petit pois; 225 g (8 oz) thin rice noodles; 50 g (2 oz) Chinese dried mushrooms; 1 teaspoon freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

This is a vegetarian version of that popular Hong Kong dish called Singapore noodles. These light and subtle rice noodles are an ideal foil for the spicy sauce. A bonus is that it is easy to make. As this is a vegetarian meal, I use a lot of coconut milk to make it really tasty. This recipe is equally delicious served with a fish or meat dish. It is also wonderful cold and makes a lovely and unusual picnic offering.