Soak the bifun in lukewarm water. Finely mince the ginger and chop up the other ingredients. Sprinkle the chicken with 1 teaspoon of sake.
Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry. Add the curry powder.
Drain the bifun and add to the frying pan. Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml. Dissolve the chicken stock granules in the liquid, and add to the pan.
Stir fry until there is no moisture left in the pan. Season with salt and pepper (I doubled the recipe in the photo).
Story Behind this Recipe
I re-created a dish I had once at a Thai restaurant in Washington D.C.
For elderly people or small children, use a little less curry powder and cut up the noodles if they're too long. Use beef, pork, ham or scrambled eggs - whatever works! I didn't put them in this time, but bamboo shoots would be a nice addition. For the best flavor, be sure to add ginger and Japanese leek (or green onion).