Singapore-Style Rice Noodles

• 1/2 pound rice noodles or rice sticks, or rice vermecelli
• 1/4 pound leeks
• 1/4 pound carrots
• 1/4 pound sweet red bell peppers
• 1 ounce hot chili peppers fresh
• 4 each scallions, spring or green onions
• 2 tablespoons peanut oil
• 2 teaspoons salt
• 2 large eggs beaten
• 2 teaspoons sesame oil
• 1/2 teaspoon salt
• 2 tablespoons red curry paste
• 1 tablespoon garlic finely chopped
• 1 tablespoon ginger fresh finely
• 113 cups chicken broth or vegetable
• 1 tablespoon sugar
• 2 tablespoons rice wine or dry sherry
• 2 tablespoons soy sauce, light
• 1 x cilantro fresh, to taste

1. Soak the rice noodles in a bowl of warm water for 25 minutes.
2. Drain in a colander or sieve.
3. (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.)
4. Wash and finely shred the white part of the leeks.
5. Finely shred the carrots, peppers, scallions and chili.
6. In a small bowl, combine the eggs with the sesame oil and salt.
7. Heat a wok or large pan over a high heat and add the oil.
8. When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds.
9. Add the peppers and stir-fry for about 1 minute.
10. Put in the curry sauce ingredients and the drained noodles.
11. Stir-fry the mixture for about 5 minutes until well mixed and heated through.
12. Then add the egg mixture blending thoroughly.
13. Stir-fry for 1 further minute.
14. Serve at once, garnished with fresh coriander.

rice noodles, leeks, carrots, sweet red bell peppers, hot chili peppers, scallions, peanut oil, salt, eggs, sesame oil, salt, red curry, garlic, ginger, chicken broth, sugar, rice wine, soy sauce, cilantro

Taken from recipeland.com/recipe/v/singapore-style-rice-noodles-32560 (may not work)