1 lb. frozen thin noodles
5 tbsp. vegetable oil
1 1/2 lb. lean pork shoulder
1/4 lb. fresh mushrooms
2 cloves garlic, minced
1 tbsp. minced fresh ginger
6 green onions (1" pieces)
2 stalks celery, chopped
1 green pepper, sliced
1 red pepper, sliced in strips
1 carrot, thinly sliced
1 (8 1/2 oz.) can sliced bamboo shoots
Salt & pepper to taste
2 tsp. cornstarch
1/4 c. soy sauce
1 tsp. sugar
3 tbsp. dry sherry
1 (7 oz.) can shrimp, drained

Cook noodles until tender; drain and toss with 1 tablespoon oil. Set aside. Slice meat into thin strips and set aside.

Prepare mushrooms. Heat 2 tablespoons oil in heavy skillet or wok; add garlic, ginger, onions, celery, peppers, carrot and bamboo shoots. Sprinkle lightly with salt and pepper; stir fry over high heat 3-4 minutes.

Mix cornstarch, soy sauce, sugar and sherry; add to vegetables and stir fry for 3 minutes. Stir in shrimp. Remove all with slotted spoon and keep warm. Add remaining 2 tablespoons oil to skillet; stir in noodles. Mound noodle mixture in heated bowl. Return meat and vegetables to skillet until very hot.