Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    dried Chinese black mushrooms
     1/2  pound         rice stick noodles -- (about 1/16-inch
                        -- thick)
   3      tablespoons   peanut or corn oil
   2                    quarter-size slices fresh ginger
     1/2  teaspoon      salt
     1/2  pound         medium shrimp -- shelled and
                        -- deveined
   1      whole         chicken breast -- skinned, boned and
                        -- cut into shreds
     1/4  pound         Chinese barbecued pork -- cut into match
                        -- stick strips
   1      small         onion -- cut lengthwise
                        -- into thin slices
   1      stalk         celery -- cut into diagonal
                        -- thin slices
     1/4  pound         fresh snow peas -- stems removed and
                        -- julienne
     1/2                green bell pepper -- seeded and thinly
                        -- sliced
   2                    green onions -- cut into 1
                        -- 1/2-inch lengths
   1      tablespoon    Indian madras-style curry powder -- (up to 2)
   1      teaspoon      sugar
   1      tablespoon    dark soy sauce
   1      tablespoon    light soy sauce -- or more if needed
   4      tablespoons   chicken stock -- or more if needed.

Preparation:

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 sauté 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. Joyce Jue writing in the San Francisco Chronicle, 8/7/91.