Hong Kong Rice Noodles

Sauce:
1/8 tsp white pepper
1/4 tsp chili paste
1 tsp of meat masala or
1 1/2 tsp tumeric
2-3 tsp hot (Madras) curry
1/4 cup soy sauce or
1/8 cup broth with 1/8 cup soy sauce
1 tsp sesame seed oil


1 lbs thin rice noodles

1 pound baby shrimp, shucked, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/2 tsp ground white pepper

1-2 TB ginger
3 cloves garlic
2 green peppers thinly sliced
1 red pepper thinly sliced
8 dried or fresh shiitake mushrooms, sliced thin
2 carrots, julienned
6-8 scallions, 1 inch batons
 
1/4 cup chicken broth, optional (to keep noodles from drying out)

oil for frying




First assemble sauce, and set aside.
Next, scald noodles in boiling water for about 15 seconds, then spread out over a baking sheet and let dry.  

Heat 1-2 tablespoons of oil in a small pan over medium-high heat. Salt and pepper shrimp, then saute shrimp until lightly browned, about 3 minutes. Remove from pan.
Sprinkle chicken lightly with white pepper, then cook chicken in remaining oil.
When chicken is nearly cooked through begin to add ginger and garlic. When chicken is no longer pink, add vegetables.

 This is usually a good time to toss your lovely marinade into the rice noodles, or you can throw it right over your veggies and meat.

When vegetables reach desired constancy, add add noodles. Stir gently, but often. Heat thoroughly, and incorporate ingredients well.



(If adding egg, I usually add it last, and never when adding meat or seafood. Make sure you use small amount of sauce, then add egg to fairly dry noodles and quickly scramble.)




Serves 4-6




Note: you can easily substitute common curry powder for the hot. If you want it spicier, just add a little extra curry and some cayenne.
Also, over boiled rice noodles do not hold together as well once you begin frying them, and you will end up with tiny slivers of noodle.