Ingredients

• 1 cup chicken broth
• 4 teaspoons cornstarch
• 3 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 teaspoon black bean sauce
• 1 tablespoon cooking oil
• 12 ounces ground pork
• 3 garlic cloves, minced
• 1 red pepper, cubed
• 1 lb fresh white mushroom, quartered
• 3/4 cup celery, sliced
• 1 cup pea pods
• 5 green onions, thinly sliced
• 8 ounces Chinese egg noodles
• 10 cups boiling water
• 1 1/2 tablespoons cooking oil
• 1 tablespoon light soy sauce

Instructions

1. Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside.

2. Cook noodles in boiling water for 2 minutes and drain.

3. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning.

4. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside.

5. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute.

6. Add red pepper, mushrooms and celery and stir-fry for 2 minutes.

7. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened.

8. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.