Singapore Stir-Fried Rice Stick Noodles

• 6 each mushrooms, black trumpet
• 1/2 pound rice noodles
• 3 tablespoons peanut oil
• 1/2 teaspoon salt
• 1/2 pound shrimp
• 1 each chicken breasts
• 1/4 pound pork barbecued
• 1 small onions
• 1/4 pound snow pea pods sliced
• 1/2 each green bell peppers sliced
• 2 each scallions, spring or green onions cut up
• 1 teaspoon sugar
• 1 tablespoon soy sauce, dark
• 1 tablespoon soy sauce, light
• 4 tablespoons chicken broth

1. Cover mushrooms with warm water.
2. When soft and pliable, remove and squeeze dry.
3. Cut off and discard stems.
4. Cut caps into thin slices.
5. Bring a large pot of water to a boil.
6. Add noodles; using chopsticks, stir and loosen noodles.
7. When soft and pliable, about 30 seconds, drain them into a colander.
8. Cover and let cool.
9. Preheat wok until hot.
10. 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.
11. Remove and set aside.
12. Pick out and discard ginger.
13. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok.
14. 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).
15. Push vegetables to side of wok.
16. Add curry powder to center of wok and lightly saute for 10 seconds.
17. Then add sugar, soy sauce and chicken stock.
18. Mix.
19. 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.

mushrooms, rice noodles, peanut oil, salt, shrimp, chicken breasts, pork barbecued, onions, snow, green bell peppers, scallions, sugar, soy sauce, soy sauce, chicken broth

Taken from recipeland.com/recipe/v/singapore-stir-fried-rice-stick-47028 (may not work)