1 (8 oz.) pkg. fine noodles
1/4 tsp. salt
Water
Few drops oil
1/4 c. oil
2 tbsp. oil
1/4 lb. fresh mushrooms, thinly sliced through stems
1/4 c. minced green onions
4 cooked pork chops, boned, fat removed & sliced in thin strips
1/2 lb. raw shrimp, peeled, deveined & coarsely chopped
1 c. chopped spinach leaves, stems removed
1 tbsp. soy sauce
1 tbsp. sherry
2 tsp. cornstarch
1/2 c. chicken broth

Drop noodles into a large pot of rapidly boiling, salted water. Add a few drops of oil. Cook until noodles rise to the surface and are pliable, about 1 minute. Drain. Place in a large bowl and toss with 1/4 cup oil. Heat wok, add noodles. Stir fry until a few noodles are lightly browned. Remove, spread on a warm serving platter. Heat 2 tablespoons of oil in wok. Add mushrooms and green onions. Stir fry over high heat about 1 minute. Add pork strips and shrimp. Stir fry until shrimp are firm and pink. Add spinach and stir fry about 30 seconds. Add soy sauce and sherry. Cover and steam for 30 seconds. Pour in cornstarch dissolved in chicken broth. Stir until slightly thickened. Spoon over noodles. Makes 6 servings.