+ IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable.
Drain noodles, shake off excess water; set aside.
Drain mushrooms and squeeze dry of excess water.
Cut and discard stems at the base.
Cut caps into thin slices; set aside.
Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry.
Heat wok over medium heat until hot.
Add 1 1/2 tablespoons of the oil and half the ginger and salt; gently saute until fragrant, about 30 seconds.
Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch.
Mix in barbecued pork; remove and set aside.
Add the remaining oil, ginger and salt to the hot wok.
When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes.
Mix in sugar, curry powder, soy sauces, and half the chicken stock.
Add the rice-stick noodles.
Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings.
Continue stir-frying for another minute until the noodles are moist and begin to cling to each other.
Add more chicken stock if noodles seem too dry.
Add reserved meat mixture and green onions; toss together.
Taste and adjust seasoning.
Transfer to a serving platter and serve hot.
Serves 4 as a light lunch.