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!