4 dried or fresh shiitake mushrooms
6 oz. fine dry rice vermicelli
3 Tbs. vegetable oil
1-1/2 Tbs. Madras (hot) curry powder
2 cloves garlic, minced
1/2 cup homemade or low-salt chicken or vegetable broth
2 Tbs. low-salt soy sauce
2 tsp. granulated sugar
1 tsp. hot chile paste
1/2 tsp. kosher salt
1 Tbs. minced fresh ginger
1/2 cup very thinly sliced celery (2 inches long)
1/2 cup thinly sliced yellow onion
1/2 cup very thinly sliced green bell pepper
1/2 cup bean sprouts, rinsed and well drained
4 scallions, root ends trimmed, white and green parts cut into 2-inch pieces
1/2 lb. small shrimp, peeled and deveined
6 oz. Chinese Barbecued Pork, cut into 2-inch matchsticks (about 1 cup)
1-1/2 Tbs. oyster sauce

Description

Although This noodle Stir-fry Bears Singapore's Name, It Was Actually Invented By Cantonese chefs Who Wanted To Honor The Country's Vibrant Cultural Mix. To Turn This Into A Weeknight Dish, Try Substituting Honey-cured Ham, Leftover Roasted Chicken, Or

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