2 1/2 c. fresh rice noodles, cut into thin strips
1/4 c. bean curd, diced
2 c. bean sprouts
1 c. sliced shallots
8 dried Chinese mushrooms, soaked for 30 minutes in hot water, discard stems, and finely slice
2 fresh red chilies, chopped
1 green pepper, finely sliced
1 red pepper, finely sliced
5 tbsp. basic Chinese vegetable stock

SAUCE:

2 cloves garlic, chopped
2 tsp. chopped fresh ginger
1 tbsp. low-salt soy sauce
1 tbsp. dry sherry
2 tsp. sesame seeds
1 tsp. corn flour
1 tbsp. fresh orange juice
Freshly ground pepper
3 tbsp. basic Chinese vegetable stock
1 tbsp. mild-medium hot curry powder

Mix sauce ingredients in a bowl. Bring a large saucepan of water to the boil. Plunge in noodles for 30 seconds. Remove and drain. Stir fry bean curd in a hot wok or non-stick frying pan for 1 minute with 2 tablespoons of vegetable stock. Remove bean curd from wok and set aside. Stir fry bean sprouts, shallots, mushrooms, peppers, and chilies for 2 minutes in wok with 3 tablespoons of vegetable stock. Return bean curd and noodles to wok. Add sauce and toss over low heat for 2 minutes. Serve hot.