1 lb. Chinese egg noodles
1 lg. Spanish onion sliced thin
1/2 lb. lean pork chopped fine
2 fresh ripe tomatoes, peeled and cut in wedges
3 tsp. curry powder, or to taste
2/3 c. chicken stock

Mix together and set aside.

1 c. ketchup
1 tsp. salt
1 tsp. sugar
Dash of ground pepper
2 tsp. Hoisin sauce

Cook noodles in rapidly boiling salted water just tender. Drain well and mix with 1 tablespoon vegetable oil and set aside.

15 minutes before serving assemble all ingredients. Using low flame under wok, or large fry pan, fry curry powder in dry pan stirring for 45 seconds. Add pork, stir fry 1 minute. Add chicken stock, turn flame to high and continue stirring until it boils. Add ketchup mixture, stir to mix, add the noodles and toss until hot. Just before serving add the tomatoes. Serves 4 to 6.