4 Chinese dried mushrooms
8 ounces rice vermicelli (mai fun)
2 tablespoons thin soy sauce
1 tablespoon Shao Hsing rice cooking wine
1 1/2 teaspoons sugar
1/2 teaspoon salt
3 tablespoons vegetable oil
4 ounces small shrimp, shelled and deveined
1/2 cup finely shredded scallions
1 cup thinly sliced celery
2 teaspoons Madras curry powder
3/4 cup homemade chicken broth
4 ounces Chinese barbecued pork, store-bought or homemade, cut into julienne strips
1) 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.
2) 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 a colander and set aside. In a small bowl, combine the soy sauce, rice wine, sugar, and salt. Set aside.
3) Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil and the shrimp, and stir-fry 10 seconds. Add the scallions and stir-fry 30 seconds, or until shrimp have just turned orange but are not cooked through. Transfer the shrimp mixture to a plate and set aside.
4) Add the remaining 2 tablespoon vegetable oil, celery, and sliced mushrooms, and stir-fry 30 seconds. Add the curry powder and stir-fry 10 seconds, or until fragrant. Restir soy sauce mixture and swirl it into the wok. Add the chicken broth, reserved mushroom soaking liquid, and 1/3 cup cold water, and bring to a boil over high heat.
5) Add the 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 barbecued pork, and cook, stirring, 1 to 2 minutes, or until shrimp are just cooked through and liquid has been absorbed by the noodles. Serve immediately.