Ingredients

8 oz thin, dried rice noodles

1 small leek, halved lengthwise, well rinsed

1/2 cup chicken broth

2 tbsp low-sodium soy sauce

2 tbsp curry powder

2 tbsp rice wine or dry sherry

1 tbsp sugar

1 tbsp minced garlic

1 tbsp minced fresh ginger

1/2 tsp hot chili sauce, such as sriracha, optional

3 tbsp vegetable oil

2 cups thinly sliced fresh shiitake mushroom caps

1 small onion, halved, thinly sliced

1/2 thinly sliced green bell pepper

1/2 thinly sliced red or yellow bell pepper

1/2 lb small peeled raw shrimp

2 cups thinly sliced hoisin-barbecued chicken, see recipe

1 container or can (4 ounces) baby corn, drained, rinsed, optional

1 cup fresh bean sprouts

1/2 cup drained, sliced bamboo shoots, rinsed

Chopped fresh cilantro, chopped green onions

Preparation

  1. Soak the noodles in a large bowl of hot water until al dente, 10-20 minutes; drain well. Meanwhile, cut the leek into 3-inch lengths; cut each piece into very fine shreds. For sauce, combine broth, soy sauce, curry powder, rice wine, sugar, garlic, ginger and chili sauce in a microwave-safe bowl; microwave on high until hot, about 2 minutes.

  2. Heat a wok or large skillet until hot; add 2 tablespoons of oil. Add mushrooms, onion, leek and bell peppers. Stir-fry until crisp tender, 2-3 minutes; transfer to a plate.

  3. Heat the remaining 1 tablespoon of oil in the pan. Add shrimp; stir-fry 1 minute. Add chicken; stir-fry until heated through, about 1 minute. Add noodles, leek mixture and sauce. Stir-fry until heated through, about 2 minutes. Stir in corn, bean sprouts and bamboo shoots. Sprinkle with cilantro and green onions.