"BKaplan104" > wrote in message
...
> Does anyone happen to know where I can get this recipe, or can give me
same
> here? I've had the dish at Chopsticks (Leominster, MA), and I'm really
fond of
> it. Please, *anyone*! Thanks, *very* much in advance!


I copied this from rfc some years ago and used it a couple times. I hesitate
to call it a recipe. It's more like loose directions because it doesn't
specify the amounts for most of the ingredients, so some estimating and
experimenting is required. I seem to recall using a bit less than two full
tablespoons of curry powder. The rice sticks come in varying thicknesses. I
used the fine ones. It turned out well so credit goes to Olga who originally
posted this.

* * *
Singapore Rice Noodles!

My mom taught me how to make this dish. It is typically found on menus in
Chinese noodle shops and is one of my favorites. Sorry, but my recipe is by
approximation (?sp) - mom was an old world cook!

First, take the rice noodles (also called "rice stick") and soak them in
room temperature water for a few hours, or in hot water (not boiling) for a
few minutes. Do not boil these noodles like you would pasta or regular egg
noodles, as you will end up with a pile of sticky mush.

Prep the following items:

-Chinese pork sausage or barbequed pork, in medium slivers. Quickly toss
these in a wok till brown.
-Fried scrambled egg, in bite sized pieces
-Bean sprouts that have been tossed around in a wok with some ginger, 95%
cooked through
-Sliced slivered green peppers, lightly tossed in a wok
-Sliced onions, stir fried in a wok
-Scallions sliced on the diagonal, in slivers (reserve some for garnish)

I usually brown the pork sausage first, as it renders enough (a tiny bit,
for my non stick wok) fat to fry the egg in next. After the egg, I do the
veggies.

When you have the rice stick and the prepped items ready, it is time to
make the seasoning.

Take approximately 3/4 cup of hot water, add chicken bullion to taste until
dissolved. You might have to add a bit of soy sauce for salt, remember that
this seasoning will give the whole noodle dish it's flavour.

Keep in mind that this will season one package or so of the rice stick.
Add two or more tablespoons of curry powder or however much you like, to
taste. I prefer the curry powder that is sold in Chinese supermarkets,
packaged as "Madras Curry Powder".

Pour this mixture in your wok and let it heat up till almost boiling.
Quickly add the softened rice stick and toss thoroughly, and keep it moving
as the rice stick absorbs the seasoning mixture. The key is to estimate the
correct amount of water to add so that the rice stick will not go gluey or
soupy because there was too much water, or stay chewy because there wasn't
enough.

After the rice stick has softened to the point of being edible, and you
have determined that the seasoning is alright, add all of the prepped items
to the wok and toss quickly, enough to heat, then turn the flame off.
Garnish with reserved scallions. You can add shrimp to this if you want.

I know that this "recipe" is a lot of guess work, but if you mess with it
enough times, it starts to click. Hope this helps. --- Olga.