STIR-FRIED RICE-STICK NOODLES

      Title: STIR-FRIED RICE-STICK NOODLES
  Categories: Oriental
       Yield: 4 Servings
  
     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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