Singapore-Style Rice Noodles
| Yield: | 4 Servings |
| Categories: | Pasta, Asian, Vegetarian |
| 1/2 | lb | Rice noodles or rice sticks or rice vermecelli |
| 1/4 | lb | Leeks |
| 1/4 | lb | Carrots |
| 1/4 | lb | Red peppers |
| 1 | oz | Fresh chilies |
| 4 | Scallions | |
| 2 | tb | Peanut oil |
| 2 | ts | Salt |
| 2 | Eggs; beaten | |
| 2 | ts | Sesame oil |
| 1/2 | ts | Salt |
| SAUCE | ||
| 2 | tb | Curry paste |
| 1 | tb | Finely chopped garlic |
| 1 | tb | Finely chopped fresh ginger |
| 1 1/3 | c | Stock (chicken or vegetable) |
| 1 | tb | Sugar |
| 2 | tb | Rice wine or dry sherry |
| 2 | tb | Light soy sauce |
| GARNISH | ||
| Fresh coriander leaves |
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