Singapore seafood noodles

Name: Singapore seafood noodles
Ingredients: 1 cup small dried Chinese mushrooms; 300 g thin fresh egg noodles or Singapore noodles; 1 cup (150 g) fresh peas or frozen peas; 1 tablespoon peanut oil; 1 tablespoon mild curry powder; 1 carrot, peeled, halved lengthways, thinly sliced diagonally; 1 red capsicum, seeded, thinly sliced; 250 g Chinese barbecue pork, thinly sliced; 100 g small cooked prawns, peeled; 2 tablespoons kecap manis (sweet Indonesian soy sauce); 1 tablespoon shaoxing wine (Chinese rice wine) or dry sherry; Coriander leaves, to serve; 4 green onions, trimmed, thinly sliced