4 Chinese dried mushrooms
8 oz rice vermicelli (mai fun)
2 T thin soy sauce
1 T Shao Hsing rice cooking wine
1 1/2 tsp sugar
1/2 tsp salt
3 T vegetable oil
4 oz small shrimp, shelled and deveined
1/2 cup finely shredded scallions, or green onions
1 cup thinly sliced celery
2 tsp Madras curry powder, or to taste
1 cup chicken broth
4 oz Chinese Barbecued Pork, store-bought or homemade, cut into julienne strips
In a medium bowl, soak the mushrooms in 1/4 cup cold water for 30 minutes, or until softened. Drain and squeeze dry, reserving soaking liquid. Cut off and discard stems and thinly slice the caps.
(My mushrooms were already sliced and I just stuck a handful in some cold water to soften then I chopped them up a little smaller)
In a large bowl, soak the rice noodles in enough cold water to cover for 20 to 30 minutes, or until noodles are limp and softened. Drain in colander and set aside. (I just drained it and left it in the bowl)
In a small bowl or measuring cup, combine the soy sauce, rice wine (ran out so didn't use it), sugar, salt, chicken broth and the 1/4 cup of water the mushrooms were soaking in, . Set aside.
Heat a 14" flat bottomed wok or pan over high heat until hot but not smoking. Add a tablespoon of oil and the shrimp (I chopped up some of mine into smaller pieces and left some whole) and stir fry for 10 seconds, add scallions and stir fry another 30 seconds or until they just turn orange but are not cooked through. Remove from pan to a plate and set aside.
Add a small amount of oil to the pan and add the celery (I did not use) and mushrooms (and I added sliced chinese sausage also in place of BBQ pork) and stir fry for 30 seconds. Add the curry powder and stir 10 seconds or until fragrant. Stir and add soy sauce mixture and bring to a boil.
Add in drained rice noodles and return to a boil, stirring noodles to completely coat in curry mixture. Cover and cook over medium high heat 2 to 3 minutes, stirring occasionally, until noodles are just tender. Add the shrimp and BBQ pork, and cook, stirring, 1 to 2 minutes, or until shrimp are just cooked through and liquid has been absorbed by the noodles.
