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singapore Noodles posted By Swm56 At Recipegoldmine.com 6/11/01 9:37:41 Am source: Recipe Courtesy Of Ken Hom-great Food 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 Read-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. |
