Martin Yan - Curried Rice Vermicelli Noodles

Curried Rice Vermicelli Noodles

Makes: 4 servings

Ingredients:

6 dried black mushrooms
2 qt. water
1 package (about 7 ounces) rice stick noodles, broken in half
1/2 cup cold water
1/4 cup vegetable oil
2 eggs, lightly beaten
1 shallot, thinly sliced
1/2 small onions, thinly sliced
2 green onions(including tops), cut diagonally into 2-inch pieces
2 oz. Chinese barbecued pork, cut into matchstick pieces
2 oz. small cooked shrimp
1 cup bean sprouts
3 Tbsps. each soy sauceand chicken broth
1 Tbsp. curry powder
2 tsps. sesame oil
1/2 tsp. salt
1/4 tsp. turmeric
Dash of Chinese five-spice powder

Cooking:

1. Soak mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.

2. Bring 8 cups water to a boil in a large pot. Add rice stick noodles, stirring to separate strands. When water returns to a boil, add 1/2 cup cold water. Return to a boil again and cook, stirring occasionally, for about 2 minutes or until noodles are tender to bite. Pour into a colander, rinse under cold running water and drain well. Set aside.

3. Place a wok or wide frying pan over medium-high heat until hot. Add 1 tablespoon of the vegetable oil, swirling to coat sides. Pour in eggs, tilting wok to coat bottom evenly. Cook just until eggs are set and feel dry on top. Remove eggs from wok and let cool slightly. Cut into thin 1-inch-long strips. Set aside.

4. Place clean wok over medium-high heat until hot. Add remaining 4 tablespoons oil, swirling to coat sides. Add shallot, sliced onion, and green onions; stir-fry for about 1 minute or until onions are limp. Add mushrooms, pork, shrimp, and bean sprouts; stir-fry for 1 minute.

5. Reduce heat to medium. Stir in cooked noodles, tossing to mix well. Add soy sauce, broth, curry powder, sesame oil, salt, turmeric, and five-spice; toss to mix well. Sprinkle top with egg strips. Serve immediately.

From Martin Yan’s The Chinese Chef (Doubleday)
Copyright Yan Can Cook, Inc. 2006