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.
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 4|
|Calories from Fat: 208 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 531.2mg||163 %|
|Sodium 957.1mg||33 %|
|Potassium 633.7mg||17 %|
|Total Carbohydrate 76.4g||22 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 72g|
|Protein 22.4g||32 %|
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Calories per serving: 617
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