~ Varaha's Teahouse Curry with Rice Noodles ~
For the modern palatte
Ingredients
1/2 pound thin rice-stick noodles
6 dried shiitake mushrooms
2 tablespoons peanut oil, divided
4 thin slices fresh gingerroot, divided
2 green onions, cut into 1 1/2-inch lengths
1/2 teaspoon salt, divided
1 small whole chicken breast, boned, skinned and finely chopped
1/4 pound medium-sized raw shrimp, shelled and deveined
1/2 pound Chinese barbecued pork or sugar-cured baked ham, julienned
1 small onion, thinly sliced
1 rib celery, cut diagonally into thin slices
4 ounces snow peas, julienned diagonally
1/2 sweet red pepper, thinly sliced
1/2 teaspoon granulated sugar
1 tablespoon curry powder, or to taste
1 tablespoon soy sauce, or to taste
4 tablespoons chicken stock, or as needed
Preparation
In separate bowls of warm water, soak noodles and mushrooms until
soft and pliable, for about 20 minutes. Drain well, discarding
soaking liquids. Cover noodles to prevent drying. Squeeze excess
water from mushrooms; cut off and discard stems and finely chop
caps. Set aside.
Heat a large skillet or wok over high heat until hot. Pour in 1
tablespoon peanut oil, then add 2 slices of ginger, all of green
onion and 1/4 teaspoon salt. Cook until oil is fragrant, for about 30
seconds. Add chicken, stir-frying until it loses its pink color. Toss
in shrimp and barbecued pork, stir-frying just until shrimp and
chicken feel firm to the touch, about 1 1/2 minutes. Transfer the food
from wok to a large dish and set aside. Pick out and discard
ginger slices.
To hot skillet, add 1 tablespoon oil, 2 slices ginger and 1/4
teaspoon salt. Add - one at a time, seconds apart - onion, celery,
snow peas, reserved mushrooms and sweet pepper. Stir-fry until the
vegetables are just tender-crisp, for 1 to 2 minutes.
Stir in sugar, curry powder, soy sauce and 2 tablespoons chicken
stock. Add reserved noodles, tossing to coat evenly, and stir-fry
until noodles are moist but not wet and begin to stick to each other,
for about 1 minute. Add more stock if noodles seem too dry.
Add reserved shrimp and chicken mixture; toss, tasting and adjusting
seasoning if necessary. Transfer to serving platter and serve hot.
Serve as a light main course.
Serves 4.
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