Categories: Pasta, Asian, Vegetarian 
      Yield: 4 servings 
  
    1/2 lb Rice noodles or rice sticks 
           -or rice vermecelli 
    1/4 lb Leeks 
    1/4 lb Carrots 
    1/4 lb Red peppers 
      1 oz Fresh chilies 
      4    Scallions 
      2 tb Peanut oil 
      2 ts Salt 
      2    Eggs; beaten 
      2 ts Sesame oil 
    1/2 ts Salt 
 
-----------------------------------SAUCE----------------------------------- 
      2 tb Curry paste 
      1 tb Finely chopped garlic 
      1 tb Finely chopped fresh ginger 
  1 1/3 c  Stock (chicken or vegetable) 
      1 tb Sugar 
      2 tb Rice wine or dry sherry 
      2 tb Light soy sauce 
 
----------------------------------GARNISH---------------------------------- 
           Fresh coriander leaves 
  
  Soak the rice noodles in a bowl of warm water for 25 minutes.  Drain 
  in a colander or sieve.  (If you are using dried egg noodles, cook 
  them for 3 to 5 minutes in boiling water, drain, and immerse them in 
  cold water until required.) 
  Wash and finely shred the white part of the leeks.  Finely shred the 
  carrots, peppers, scallions and chili.  In a small bowl, combine the 
  eggs with the sesame oil and salt. 
  Heat a wok or large pan over a high heat and add the oil.  When almost 
  smoking, add the carrots, leeks, scallions and salt and stir-fry for 
  a few seconds.  Add the peppers and stir-fry for about 1 minute.  Put 
  in the curry sauce ingredients and the drained noodles.  Stir-fry the 
  mixture for about 5 minutes until well mixed and heated through. 
  Then add the egg mixture blending thoroughly.  Stir-fry for 1 further 
  minute.  Serve at once, garnished with fresh coriander.