Categories: Pasta, Pork 
      Yield: 4 servings 
  
    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!