Singapore Noodles from Fine Cooking

4 dried or fresh shitake mushrooms

6 oz. fine dry vermicelli

3 Tbs. vegetable oil

1-1/2 Tbs.Madras (hot) curry powder

2 cloves garlic, minced

½ cup homemade or low-salt chicken broth

2 Tbs. soy sauce

2 tsp. granulated sugar

1 tsp. hot chile paste

½ tsp kosher salt

1 Tbs. minced fresh ginger

½ cup very thinly sliced celery (2 inches long)

½ cup thinly sliced yellow onion

½ cup thinly sliced green bell pepper

½ cup bean sprouts, rinsed and well drained

4 green onions, root ends trimmed, white and green parts cut into 2 inch pieces

½ lb. small shrimp, peeled and deveined

6 oz. Chinese Barbecued Pork, cut into 2 in. matchstick pieces ( about 1 cup)

1-1/2 Tbs. oyster sauce

If using dried shitakes, soak them in hot water until softened, about 30 minutes. Drain well. For dried and fresh mushrooms, remove and discard woody stems. Slice caps thinly.

Put vermicelli in a heatproof bowl with enough very hot water to cover. Soak until softened, 8 to 10 minutes. Drain well. If you like, cut the noodles with a knife or kitchen scissors to shorter lengths. Loosen the noodles and spread them on a dishtowel to dry while you proceed.

Put 1 Tbs. of oil in a small saucepan and heat over medium heat. Add curry powder and half of minced garlic and sauté for 20 seconds. Add the broth, soy sauce, sugar, chile paste, and salt. Cover and cook for 5 minutes. Remove from heat and set aside.

Heat a large wok or sauté pan over high heat, add 1 Tbs. oil and coat pan. When hot, add remaining garlic and the ginger. Stir-fry until garlic is golden, 10 to 20 seconds. Add the celery, onion, green pepper, bean sprouts, green onions, and reserverd mushrooms. Stir-fry until crisp-tender 2-3 minutes. Transfer vegetables to a plate and set aside.

Heat remaining 1 Tbs. oil in the pan over high heat. When oil is hot, add the shrimp and stir-fry until cooked through, 1 to 2 minutes. Add the barbecued pork; toss well. Add the noodles, vegetables, soy-curry mixture, and oyster sauce. Toss to mix thoroughly and to coat noodles with sauce. Serve immediately.