- 8 oz. rice noodles
- Eggs
- 2 eggs, beaten
- 1 tablespoon sesame oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Stage 1
- 3 tbsp peanut oil
- 1 ½ tbsp garlic, coarsely chopped
- 1 tablespoon ginger, finely chopped
- 6 serrano peppers, seeded & slivered
- Stage 2
- 6 water chestnuts, sliced
- 2 oz. dried shiitake mushrooms, soaked & shredded
- ¼ lb. ham
- 3 scallion, shredded
- Stage 3
- 4 oz. cooked shrimp
- 1 ½ cups peas
- Sauce
- 2 tbsp light soy sauce
- 3 tbsp curry powder
- 2 tbsp Shaosing wine or dry sherry
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup coconut milk
- ¾ cups chicken stock
- ½ cup cilantro, chopped
ingredients
directions
1. Soak the rice noodles in a bowl of warm water for 25 minutes, then drain them in a colander or sieve. |
2. In a small bowl, combine the eggs with the sesame oil, salt, and pepper and set aside. |
3. 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 chiles 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. |
Categories
Chinese, Main Course, Pasta & Pasta Sauces
