Ingredients:
3/4 cup shredded pork loin ( or 3/4 cup shredded chicken)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
3/4 lb egg noodles ( the fresh ones are best)
2 eggs
salt
1/4 cup lite olive oil
4 scallions, chopped
1 cup chopped bamboo shoots
1 1/2 cups shredded Chinese cabbage (or other green vegetable leaf, or try Sui Cho) or 1 1/2 cups shredded spinach ( or other green vegetable leaf, or try Sui Cho)
Directions:
Put Pork or chicken in a bowl with the soy sauce, sugar and corn starch.
Mix well and leave to marinate for 20 minutes or so.
Cook the noodles until tender (for fresh about 5 min) drain and rinse under cold running water then rinse again.
Beat the eggs lightly but well mixed.
Heat a little oil in a skillet.
Add eggs and cook to make a thin omelet, remove from pan and cut into thin strips.
Heat a little oil in the pan add pork (chicken) and stir fry until cooked, remove from pan.
Heat the last of the oil and add scallions, then the bamboo shoots, green veggie and a touch of salt.
Add pork (chicken) to the pan with the egg strips.
Mix ingredient thoroughly.
Add a little water (if necessary) to moisten.
Stir in the noodles and heat until hot MMMmmm.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.