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 re
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 ba 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 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 noodle

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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