1 lb. pre-cooked vermicelli
1 lb. pork (cut in thin strips)
1 c. celery (thinly sliced diagonally)
1 c. carrots (cut in matchsticks)
1 c. bamboo shoots (sliced)
2 stocks scallion (sliced)
1/2 c. chicken broth
3 tbsp. soy sauce
6 tbsp. oil (peanut or soy bean)
2 tbsp. sesame oil (good quality)

MARINADE:

2 tbsp. white wine
1/2 tsp. salt
2 tbsp. sesame oil
1 tbsp. arrowroot
2 tbsp. soy sauce

1. Mix marinade ingredients. Add meat. Set aside for at least 15 minutes. Prepare vegetables.

2. Heat 3 tablespoons peanut oil until hot. Stir fry pork until done. Remove.

3. Heat 3 tablespoons peanut oil until hot; add bamboo shoots, carrots, celery, chicken broth and soy sauce. Cook until boiling. Simmer 2 minutes. Add scallions, noodles and pork. Mix well. Sprinkle on sesame oil. Heat until steaming hot.

Can be done in electric skillet or wok. You could also add straw mushrooms or snow peas.