Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Thin rice-stick noodles
6 Dried Chinese blk. mushrooms
1 Boneless chicken breast
- cut 1/3-in thick
6 oz Strip Chinese barbecued pork
6 oz Medium shrimp
3 tb Peanut or corn oil
2 ts Finely chopped ginger
1/2 ts Salt
1 sm Onion; cut lengthwise into
- thin slices
1 Stalk celery; cut into
- diagonal thin slices
1/4 lb Small snow peas
- strings and stems removed
1/2 Green bell pepper; seeded
- and sliced thin
1/2 ts Sugar
2 tb Indian Madras curry powder
-(or to taste)
1 tb Light soy sauce
-(or more if needed)
1 tb Dark soy sauce
1/4 c Chicken stock
2 Green onions
- finely shredded

IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with
warm water for 20 minutes or until soft and pliable. Drain noodles, shake
off excess water; set aside. Drain mushrooms and squeeze dry of excess
water. Cut and discard stems at the base. Cut caps into thin slices; set
aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add
1 1/2 tablespoons of the oil and half the ginger and salt; gently saute
until fragrant, about 30 seconds. Increase to high heat and, when hot, add
the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry
together until both the chicken and shrimp feel firm to the touch. Mix in
barbecued pork; remove and set aside. Add the remaining oil, ginger and
salt to the hot wok. When oil is hot, add the mushrooms, onions, celery,
snow peas, and bell pepper; stir-fry together until tender and crisp for a
total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half
the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to
lift, shake and separate strands of noodles until they are evenly coated
with the seasonings. Continue stir-frying for another minute until the
noodles are moist and begin to cling to each other. Add more chicken stock
if noodles seem too dry. Add reserved meat mixture and green onions; toss
together. Taste and adjust seasoning. Transfer to a serving platter and
serve hot. Serves 4 as a light lunch.

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