Singapore-Style Rice Noodles

Directions

1. 1

   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 Pe

2. 2

   beaten 2 ts Sesame oil 1/2 ts Salt -----------------------------------SAUCE----------------------------------- 2 tb Curry paste 1 tb Finely

3. 3

   Drain in a colander or sieve

4. 4

   If you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse them in cold water until required.) Wa

5. 5

   Finely shred the carrots, peppers, scallions and chili

6. 6

   In a small bowl, combine the eggs with the sesame oil and salt

7. 7

   Heat a wok or large pan over a high heat and add the oil

8. 8

   When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds