Singapore Rice NoodlesSubmitted by: CAROLAJUDD
.5 lb rice noodles (maifun)
.25 lb snow peas (chopped)
.25 lb carrots (shredded or matchsticked)
.25 lb bell papper (chopped)
1 oz chilis (fresh and chopped)
3 lrg scallions (chopped)
2T canola/vegetable oil blend
2 lrg eggs
2t sesame oil
Curry Sauce Ingredients
2T curry powder
1T garlic (paste or chopped)
1T ginger root (shredded or paste)
1.3c chicken broth
2T sherry or rice wine
2T light soy sauce
Drain in a colander.
In a small bowl, combine the eggs with the sesame oil and .5 t salt.
Heat a wok or lrg pan over high heat and add the oil.
When almost smoking, add the carrots, snow peas, scallions and 2T salt and stir fry for a few seconds.
Add the peppers and chilis and stir fry for about 1 min.
Put in curry sauce ingredients and the drained noodles.
Stir fry the mixture for about 5 mins until well blended and heated through.
Add egg mixture, blending thoroughly and stir fry for 1 more min.
Serve and enjoy!
Serving Size: makes 4 servings of about 3 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user CAROLARAMA.