| 1/2 | lb | Thin rice-stick noodles |
| 6 | | Dried Chinese blk. mushrooms |
| 1 | | Boneless chicken breast cut 1/3-in thick |
| 6 | oz | Strip Chinese barbecued pork |
| 6 | oz | Medium shrimp |
| 3 | tb | Peanut or corn oil |
| 2 | ts | Finely chopped ginger |
| 1/2 | ts | Salt |
| 1 | sm | Onion; cut lengthwise into thin slices |
| 1 | | Stalk celery; cut into diagonal thin slices |
| 1/4 | lb | Small snow peas strings and stems removed |
| 1/2 | | Green bell pepper; seeded and sliced thin |
| 1/2 | ts | Sugar |
| 2 | tb | Indian Madras curry powder (or to taste) |
| 1 | tb | Light soy sauce (or more if needed) |
| 1 | tb | Dark soy sauce |
| 1/4 | c | Chicken stock |
| 2 | | Green onions finely shredded |
