Singapore Noodles

Ingredients

Noodles

• 8 ounces thin dried rice noodles
• 2 eggs, beaten
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons peanut oil
• 1 1/2 tablespoons coarsely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 6 fresh red or green chiles, seeded and finely shredded
• 6 fresh or canned water chestnuts, peeled if fresh, sliced
• 2 ounces Chinese black mushrooms, soaked, stems removed, and finely shredded
• 1/4 pound Chinese barbecue pork or cooked ham, finely shredded
• 3 scallions, finely shredded
• 4 ounces cooked small shrimp, shelled
• 1 1/2 cups small, sweet frozen peas, thawed
• Cilantro leaves, to garnish

Curry Sauce

• 2 tablespoons light soy sauce
• 3 tablespoons Indian Madras curry paste or powder
• 2 tablespoons Shaoxing rice wine or dry sherry
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup canned coconut milk
• 3/4 cup good quality ready-made chicken stock

Instructions

1. Soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve.
2. In a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside.
3. Heat a wok over a high heat, then add the peanut oil. When it is very hot and slightly smoking, add the garlic, ginger, and chiles and stir fry for 30 seconds. Add the water chestnuts, mushrooms, pork or ham, and scallions and stir fry for 1 minute. Then add the rice noodles, shrimp, and peas and stir fry for another 2 minutes. Add all the sauce ingredients and cook over a high heat for 5 minutes or until most of the liquid has evaporated. Now pour the egg mixture over the noodles and stir fry constantly until the egg has set. Turn the noodles on to a large platter, garnish with cilantro leaves and serve immediately.

Attribution

Posted by swm56 at Recipe Goldmine 6/11/01 9:37:41 am.

Recipe courtesy of Ken Hom-Great Food