1/2 lb Noodles, fresh
-boil til soft;drain & rinse 1/2 lb Roasted pork; shredded
1 c Shredded chinese cabbage
1 c Bean sprouts; wash
1/2 c Sliced waterchestnuts,option
1/2 ts Salt
2 ts Sherry
1/4 c Chicken broth, College Inn
2 tb Oil; for stir frying
———————————SAUCE MIX——————————— 6 tb Oyster sauce
– can add more as per taste 1/2 ts Sugar
1 ds Pepper, heavy dash
Note: Dried Noodles …. 5 cups cooked = 1 lb Fresh Noodles …. 2 1/2 cups cooked = 1 lb Preparation: – Heat Wok – Add oil and let heat – Add salt; stir – Add pork & sherry; stir fry quickly – Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec. – Add stock; place noodles on top – Cover & cook; [1] Min. – Uncover & stir – Add “sauce mix”; stir until evenly seasoned – Serve!