Singapore Noodles

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.