fresh red or green chiles, seeded and finely shredded
or canned water chestnuts, peeled if fresh, sliced
2 ounces Chinese
black mushrooms, soaked, stems removed, and
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
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
canned coconut milk
3/4 cup good quality ready-made chicken stock
Soak the rice noodles in a bowl of warm water for 25 minutes,
then drain them in a colander or sieve.
In a small bowl,
combine the eggs with the sesame oil, salt, and pepper and set aside.
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.
Posted by swm56 at Recipe Goldmine 6/11/01 9:37:41 am.