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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Oriental 4 Servings

INGREDIENTS

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 T Peanut or corn oil
2 t Finely chopped ginger
1/2 t Salt
1 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 t Sugar
2 T Indian Madras curry powder
or to taste
1 T Light soy sauce
or more if needed
1 T Dark soy sauce
1/4 c Chicken stock
2 Green onions
finely shredded

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 501
Calories From Fat: 128
Total Fat: 14.4g
Cholesterol: 127.1mg
Sodium: 768.2mg
Potassium: 465.9mg
Carbohydrates: 56.3g
Fiber: 2.1g
Sugar: 3.5g
Protein: 34.5g


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