Recipe - Stir-Fried Rice-Stick Noodles

One half pound Thin ricestick noodles
6 Dried Chinese blk. mushrooms
1 Boneless chicken breast
cut 1/3in thick
6 ounce Strip Chinese barbecued pork
6 ounce Medium shrimp
3 tablespoon Peanut or corn oil
2 teaspoon Finely chopped ginger
One half teaspoon Salt
1 small Onion; cut lengthwise into
thin slices
1 Stalk celery; cut into
diagonal thin slices
One fourth pound Small snow peas
strings and stems removed
One half Green bell pepper; seeded
and cut or sliced up thin
One half teaspoon Sugar
2 tablespoon Indian Madras curry powder
(or to taste)
1 tablespoon Light soy sauce
(or more if needed)
1 tablespoon Dark soy sauce
One fourth cup Chicken stock
2 Green onions
finely shredded

IN 2 SEPARATE MEDIUM BOWLS, cover ricestick 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 1/3inchthick strips; set aside in a bowl.
Slice the barbecued pork into 1/4inchthick julienne strips; set aside.
Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add
1 One half 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, stirfry for a few seconds, toss in shrimp and stirfry
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; stirfry 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 ricestick noodles. Use chopsticks or tongs to
lift, shake and separate strands of noodles until they are evenly coated
with the seasonings. Continue stirfrying 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.

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