2 lbs. fresh chow mein noodles
1 lb. pork butt
1/2 lb. China peas
1 bok choi
6 shitake mushrooms, soaked
2 onions
8.5 oz. can bamboo shoots
1 lb. bean sprouts
1 can water chestnuts
Salt, pepper, soy sauce to taste
1 c. dashi stock (shitake stock)

GARNISH:

3 green onions, thin sliced
1 egg, fried thin

Divide noodles into 1/4 pound each and boil in hot water for 5 minutes for each bunch. Drain and fry in well oiled frying pan until brown on both sides, set aside.

Chop up pork and all vegetables and stir-fry. Add dashi stock and cook well. Season with salt, pepper, soy sauce. Set noodles on plates and pour vegetable mixture over the noodles. Garnish with green onions and thinly sliced eggs.