Singapore-Style Rice Noodles

Serves 2 to 4

Ingredients:
225g (8 oz) rice noodles, rice vermicelli or rice sticks
110g (4 oz) leeks
110g (4 oz) carrots
110g (4 oz) red capsicums
4 spring onions
25g ( 1 oz) fresh chillies
2 tablespoons vegetable oil
2 eggs, beaten
2 teaspoons sesame oil

Sauce:
2 tablespoons curry paste
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh garlic
300 ml (10 fl oz) chicken or vegetable stock
1 tablespoon sugar
2 tablespoons rice wine or dry sherry
2 tablespoons light soy sauce

Garnish:
Fresh coriander leaves

Preparation:
Soak the rice noodles in a bowl of warm water for 25 minutes until they are "al dente" rather than soft. Drain in colander or sieve.
Wash and finely shred the white part of the leeks. Finely shred the carrots, capsicums, spring onions and chillies. In a small bowl, combine the eggs with the sesame oil.

Cooking:
Heat wok or large pan over a high heat, add the oil. When almost smoking, add the carrots, leeks, spring onions and stir fry for a few seconds. Add the capsicums and stir fry for about 1 minute. Put in the curry sauce ingredients and the drained noodles. Stir fry the mixture for about 5 minutes until well mixed and heated through. Then add the egg mixture, blending thoroughly. Stir fry for 1 further minute. Serve at once, garnished with fresh coriander.

Based on a recipe in "Ken Hom's Vegetable and Pasta Book".