Recipe - Singapore Stir-Fried Rice Stick Noodles

Stephen Ceideburg
6 Dried Chinese black
mushrooms
One half pound Rice stick noodles (about
1/16inch thick)
3 tablespoon Peanut or corn oil
2 Quartersize slices fresh
ginger
One half teaspoon Salt
One half pound Medium shrimp, shelled and
deveined
1 Whole chicken breast,
skinned, boned and cut into
shreds
One fourth pound Chinese barbecued pork, cut
into match stick strips
1 small Onion, cut lengthwise into
thin slices
1 Stalk celery, cut into
diagonal thin slices
One fourth pound Fresh snow peas, stems
removed and julienned
One half Green bell pepper, seeded
and thinly cut or sliced up
2 Green onions, cut into 1
1/2inch lengths
1 To 2 tablespoons Indian
Madrasstyle curry powder
1 teaspoon Sugar
1 tablespoon Dark soy sauce
1 tablespoon Light soy sauce, or more if
needed
4 tablespoon Chicken stock, or more if
needed.

In this popular Cantonese teahouse specialty, the rice noodles are
permeated with an aromatic infusion of curry spices and herbs, seasonings
borrowed from Indian and Malay cooking both cuisines are indigenous to
Singapore.

Cover mushrooms with warm water. When soft and pliable, remove and squeeze
dry. Cut off and discard stems. Cut caps into thin slices.

Bring a large pot of water to a boil. Add noodles; using chopsticks, stir
and loosen noodles. When soft and pliable, about 30 seconds, drain them
into a colander. Cover and let cool.

Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger,
the chicken, shrimp and pork; stirfry until shrimp and chicken feel firm
to the touch, about 1 minute. Remove and set aside. Pick out and discard
ginger.

To hot wok add remaining oil, ginger and salt, crushing ginger against
sides of wok. When oil is hot, toss in onions, celery, snow peas,
mushrooms, bell pepper and green onion; stir fry until tender and crisp (1
to 2 minutes). Push vegetables to side of wok. Add curry powder to center
of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and
chicken stock. Mix.

Add noodles; combine,with vegetables by using chopsticks, to lift, shake
and separate strands of noodles, until they are evenly coated with sauce,
moist but not wet and begin to cling to each other. (Add more chicken stock
if noodles seem too dry). Return meat mix mixture, taste for seasoning.
Toss to heat through.

PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g
saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.

Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini