MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Singapore-Style Rice Noodles
Categories: Pasta, Asian, Vegetarian
     Yield: 4 Servings

   1/2 lb Rice noodles or rice sticks
          - or rice vermicelli
   1/4 lb Leeks
   1/4 lb Carrots
   1/4 lb Red peppers
     1 oz Fresh chilies
     4    Scallions
     2 tb Peanut oil
     2 ts Salt
     2    Eggs; beaten
     2 ts Sesame oil
   1/2 ts Salt

MMMMM---------------------------SAUCE--------------------------------
     2 tb Curry paste
     1 tb Garlic; finely chopped
     1 tb Fresh ginger; finely chopped
 1 1/3 c  Stock (chicken or vegetable)
     1 tb Sugar
     2 tb Rice wine or dry sherry
     2 tb Light soy sauce

MMMMM--------------------------GARNISH-------------------------------
          Fresh coriander leaves

 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

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