*  Exported from  MasterCook  *
 
                       STIR-FRIED RICE-STICK NOODLES
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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