Ken Hom

Singapore Noodles

• 8 oz thin dried rice noodles
• 2 eggs, beaten
• 1 tablespoon sesame oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons peanut oil
• 1 ½ tablespoons coarsely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 6 fresh red or green chilies, seeded and finely shredded
• 6 fresh or canned water chestnuts, peeled if fresh, sliced
• 2 oz Chinese black mushrooms, soaked, stems removed, and finely shredded
• ¼ lb Chinese barbecue pork or cooked ham, finely shredded
• 3 scallions, finely shredded
• 4 oz cooked small shrimp, shelled
• 1 ½ cups small, sweet frozen peas, thawed
• Cilantro leaves, to garnish

For the Curry Sauce:

• 2 tablespoons light soy sauce
• 3 tablespoons Indian Madras curry paste or powder
• 2 tablespoons Shaoxing rice wine or dry sherry
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup canned coconut milk
• ¾ cup good quality read-made chicken stock

Soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve. In a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside. Heat a wok over a high heat, then add the peanut oil. When it is very hot and slightly smoking, add the garlic, ginger, and chilies and stir-fry for 30 seconds. Add the water chestnuts, mushrooms, pork or ham, and scallions and stir-fry for 1 minute. Then add the rice noodles, shrimp, and peas and stir-fry for another 2 minutes. Add all the sauce ingredients and cook over a high heat for 5 minutes or until most of the liquid has evaporated. Now pour the egg mixture over the noodles and stir-fry constantly until the egg has set. Turn the noodles on to a large platter, garnish with cilantro leaves and serve immediately.