Soak the rice noodles in a bowl of warm water for 25 minutes. Drain
in a colander or sieve. 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. Wash and finely shred the white part
of the leeks. Finely shred the carrots, peppers, scallions, and
chili. In a small bowl, combine the eggs with the sesame oil and
salt. Heat a wok or large pan over a high heat and add the oil.
When almost smoking, add the carrots, leeks, scallions and salt and
stir-fry for a few seconds. Add the peppers 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
