Stir-fried rice-stick noodles

4 servings

Ingredients

Quantity Ingredient
½ pounds Thin rice-stick noodles
6 Dried Chinese blk.
Mushrooms
1 Boneless chicken breast --
Cut 1/3-in thick
6 ounces Strip Chinese barbecued
Pork
6 ounces Medium shrimp
3 tablespoons Peanut or corn oil
2 teaspoons Finely chopped ginger
½ teaspoon Salt
1 small Onion -- cut lengthwise
Into
Thin slices
1 Stalk celery -- cut into
Diagonal thin slices
¼ pounds Small snow peas -- strings
And stems re
½ Green bell pepper -- seeded
And sliced thin
½ teaspoon Sugar
2 tablespoons Indian Madras curry powder
(or to taste)
1 tablespoon Light soy sauce -- (or more
If needed)
1 tablespoon Dark soy sauce
¼ cup Chicken stock
2 Green onions -- finely
Shredded

Directions

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 1½ 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 Recipe By :

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