Ingredients

6 ounces noodles

2 tablespoons oil, for frying

3 ounces bean sprouts

3 ounces Chinese mushrooms

3 ounces pork, shredded

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 dash ground white pepper

1 dash sesame oil

1 dash monosodium glutamate (MSG)

4 tablespoons chicken stock

1 tablespoon cornstarch

Directions

Soften noodles in boiling water for 5 minutes and then drain. Soak mushrooms in water. Squeeze dry and cut into shreds.

Heat oil in wok. Fry noodles on both sides until crisp and brown. Set on serving plate.

Stir-fry bean sprouts, Chinese mushrooms, and shredded pork in remaining oil for 2 minutes. Add light and dark soy sauce, pepper, sesame oil, and MSG. Stir-fry 2 more minutes.

Mix cornstarch and chicken broth and add as thickener to other ingredients. Bring to a boil. Pour sauce over fried noodles.