Singaporean (Curry Flavored) Bifun

Directions

1. 1
   Soak the bifun in lukewarm water.
2. 2
   Finely mince the ginger and chop up the other ingredients.
3. 3
   Sprinkle the chicken with 1 teaspoon of sake.
4. 4
   Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry.
5. 5
   Add the curry powder.
6. 6
   Drain the bifun and add to the frying pan.
7. 7
   Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml.
8. 8
   Dissolve the chicken stock granules in the liquid, and add to the pan.
9. 9
   Stir fry until there is no moisture left in the pan.
10. 10
    Season with salt and pepper (I doubled the recipe in the photo).