Singapore Rice Noodles

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 7 -8 ounces fine dried noodles (rice sticks)
• 3 large eggs
• 2 tablespoons curry powder
• 2 teaspoons oriental sesame oil
• 5 tablespoons peanut oil or 5 tablespoons vegetable oil
• 8 ounces medium shrimp, shelled and deveined
• 4 ounces raw lean lamb, trimmed and cut into 1/4 inch julienne
• 4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
• 1 tablespoon minced fresh ginger
• 1 garlic clove, minced
• 1 -2 fresh hot chili pepper, partly seeded and slivered
• 3 ounces chinese barbecue lamb or 3 ounces smoked ham, cut into 1/4 inch julienne
• 1/2 red bell pepper, cut into 1/4 inch julienne
• 1/2 green bell pepper, cut into 1/4 inch julienne
• 12 whole scallions, cut diagonally into 1 1/2 inch lengths
• 1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
• 1/2 cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 pinch salt
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 bring a large pot of water to a boil.
• 2 drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
• 3 drain and rinse under cold water.
• 4 let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
• 5 when you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
• 6 spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
• 7 pour in the egg mixture and immediately reduce the heat to low.
• 8 scramble the eggs until just set; turn out onto a plate and reserve.
• 9 return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
• 10 add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
• 11 remove the shrimp and reserve in a small bowl.
• 12 return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
• 13 add the lamb and chicken and stir fry until just cooked, about 1 minute.
• 14 remove and reserve in a small bowl.
• 15 place a large, heavy wok over high heat.
• 16 when very hot, spoon in 2 tablespoons of the oil.
• 17 add the ginger, garlic, chilies, and the remaining curry powder.
• 18 stir fry until fragrant, about 30 seconds.
• 19 add the chinese lamb or ham and red and green bell peppers and stir fry for 30 seconds.
• 20 sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
• 21 push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
• 22 add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
• 23 pour in the chicken broth and bring to a boil.
• 24 return the shrimp, lamb, and chicken to the wok and add the soy sauce and sherry.
• 25 toss well and add the salt and the reserved scrambled eggs.
• 26 sprinkle on the cilantro and turn out onto a larger platter.
• 27 serve hot.