Prep 40 mins
Cook 10 mins
Like all stir fried dishes, make sure you have all your ingredients prepped and ready to go before you start cooking. This version is a bit spicier than others I've had. Adapted from Fine Cooking magazine.
- 4 dried shiitake mushrooms
- 6 ounces rice vermicelli
- 3 tablespoons vegetable oil
- 4 teaspoons hot curry powder
- 2 garlic cloves, minced, divided
- 1⁄2 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon chili paste
- 2 teaspoons sugar
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 tablespoons oyster sauce
- 1 tablespoon minced ginger
- 1⁄2 cup very thinly sliced celery
- 1⁄2 cup thinly sliced onion
- 1⁄2 cup very thinly sliced bell pepper
- 1 cup bean sprouts, rinsed and drained
- 4 scallions, sliced into 2-inch pieces
- 1⁄2 lb raw small shrimp
- 6 ounces Chinese barbecue pork, in 2-inch slivers
- Soak mushrooms in hot water about 15 minutes.
- Slice caps thinly discard stems.
- Soak rice noodles 10 minutes in very hot water to cover.
- Drain noodles well and spread on a kitchen towel to dry.
- Combine broth, soy sauce, chili paste,salt and sugar,set aside.
- In a small saucepan, sauté garlic and curry powder in 1 tablespoons of the oil over medium heat for 20 seconds.
- Add broth mixture and simmer, covered, for 5 minutes. Add oyster sauce; set aside.
- In a large sauté pan or wok, heat another 1 tbs oil over high heat.
- Add remaining garlic and ginger, fry until garlic starts to turn golden.
- Add celery, onion, pepper, scallion, shiitakes and sprouts; stir-fry for a few minutes.
- Remove vegetables from pan and set aside.
- Heat the remaining 1 tablespoons of oil over high heat.
- Stir-fry shrimp until barely cooked 1 or 2 minutes.
- Add pork; toss well.
- Add noodles, vegetables, and sauce mixture. Mix thoroughly to coat noodles with the sauce.