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1
IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable.
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2
Drain noodles, shake off excess water; set aside.
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3
Drain mushrooms and squeeze dry of excess water.
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4
Cut and discard stems at the base.
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5
Cut caps into thin slices; set aside.
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6
Cut chicken breast into 13 inch-thick strips; set aside in a bowl.
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7
Slice the barbecued pork into 1/4 inch-thick julienne strips; set aside.
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8
Shell and devein shrimp; pat dry.
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9
Heat wok over medium heat until hot.
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10
Add 1 1/2 tablespoons of the oil and half the ginger and salt; gently saute until fragrant, about 30 seconds.
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11
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.
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12
Mix in barbecued pork; remove and set aside.
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13
Add the remaining oil, ginger and salt to the hot wok.
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14
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.
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15
Mix in sugar, curry powder, soy sauces, and half the chicken stock.
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16
Add the rice-stick noodles.
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17
Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings.
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18
Continue stir-frying for another minute until the noodles are moist and begin to cling to each other.
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19
Add more chicken stock if noodles seem too dry.
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20
Add reserved meat mixture and green onions; toss together.
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21
Taste and adjust seasoning.
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22
Transfer to a serving platter and serve hot.
