1 lb. fresh Chinese egg noodles
1/2 c. corn oil
1 lb. ground lean pork, beef, or lamb
1 clove garlic, minced
2 tsp. grated fresh ginger
3 tbsp. soy sauce
1/2 c. chopped green onions, to garnish

Bring large pot of water to a boil and salt lightly. Boil the noodles in water. Drain well, and toss with bit of corn oil or sesame oil. (Can serve at room temperature, if prepared in advance.)

In wok or skillet, heat corn oil and stir fry meat until it loses its color, about 2 minutes. Add remaining ingredients, except onions, and stir fry 2 minutes. Transfer to warm bowl and sprinkle with onions. Serve sauce over noodles.