Stephen Ceideburg
      6    Dried Chinese black

           -mushrooms
    1/2 lb Rice stick noodles (about

           -1/16-inch thick)
      3 tb Peanut or corn oil

      2    Quarter-size slices fresh

           -ginger
    1/2 ts Salt

    1/2 lb Medium shrimp, shelled and

           -deveined
      1    Whole chicken breast,

           -skinned, boned and cut into
           -shreds
    1/4 lb Chinese barbecued pork, cut

           -into match stick strips
      1 sm Onion, cut lengthwise into

           -thin slices
      1    Stalk celery, cut into

           -diagonal thin slices
    1/4 lb Fresh snow peas, stems

           -removed and julienned
    1/2    Green bell pepper, seeded

           -and thinly sliced
      2    Green onions, cut into 1

           -1/2-inch lengths
      1    To 2 tablespoons Indian

           -Madras-style curry powder
      1 ts Sugar

      1 tb Dark soy sauce

      1 tb Light soy sauce, or more if

           -needed
      4 tb 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; stir-fry 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.