8 oz. medium egg noodles
6 tbsp. oil
1 lb. pork, cut into strips
1 c. thinly sliced celery
1 c. chopped onions
1 1/2 c. chicken broth
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
1 tbsp. soy sauce

Cook noodles according to directions, drain, rinse, drain again. Heat 1 tablespoon oil in large skillet. Cook pork until well brown stirring often. Add celery and onion. Cook about 2 minutes add chicken broth. Combine cornstarch, salt, pepper, ginger and soy sauce; stir into pork mixture. Cook and stir until mixture thickens and boils one minute. Remove from skillet. Heat remaining oil in skillet; add cooked noodles. Cook over medium heat, lifting with spatula until lightly browned. Turn noodles into serving dish. Pour mix over noodles.