Singapore-Style Rice Noodles

Name: Singapore-Style Rice Noodles
Yield: Serves 2–4
Cuisine: Singapore
Ingredients: 4 spring onions; 100 g (4 oz) red peppers; 2 eggs, beaten; 25 g (1 oz) fresh chillies; 225 g (8 oz) rice noodles, rice vermicelli or rice sticks; 100 g (4 oz) carrots; 100 g (4 oz) leeks; 1 tablespoon finely chopped garlic; 2 tablespoons curry paste; 300 ml (10 fl oz) vegetable stock; 1 tablespoon finely chopped fresh ginger; 2½ teaspoons salt; 2 teaspoons sesame oil; 2 tablespoons oil, preferably groundnut; fresh coriander leaves; 1 tablespoon sugar; 2 tablespoons rice wine or dry sherry; 2 tablespoons light soy sauce

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

Rice noodles are lighter than wheat noodles and therefore lend themselves to dishes that are subtle and delicate. Singapore-style rice noodles are just such a treat. Whenever I visit Singapore or Hong Kong I sample this popular favourite, and I am never disappointed. The thin light noodles blend perfectly with the vegetables and curry sauce. This is equally delicious warm or cold.

Ingredients

Asia
Singapore
Main course
Vegetarian
Spicy
South East Asia

Ingredients

Method