3/4 lb. fresh egg noodles
1/2 lb. roast pork
3/4 lb. bean sprouts
1/2 c. onions
1 tbsp. soy sauce
2 scallions, chopped
1/2 c. bamboo shoots
5 dried Chinese mushrooms
3 tbsp. peanut oil
3 1/2 tbsp. oyster sauce
1/2 c. water chestnuts

In a small bowl, cover the mushrooms with 1 cup of cold water and let them soak for 30 minutes. Cut each cap into 1/8 inch strips.

Boil water in a big pot until it is boiling, then put the noodles in the boiling water; wait for the water to boil again; simmer until noodles are done; drain and rinse with cold water. Cut the roast pork into small strips. Cut the scallions and onions.

Have the wok ready and put 1 1/2 tablespoons of oil; bring it to the boiling point and put the noodles in; stir and turn the noodles over and over again until the noodles are hot, put it on a large plate and put aside.

Clean the wok and put it back on the stove; bring it to hot point again and add 1 1/2 tablespoons of oil until it boils; put in onion first; stir a few times, then put the roast pork and mushrooms in; stir a few times; add bean sprouts and bamboo shoots. Cover them for a couple of minutes, then put the noodles together with the mixture in wok; apply the soy sauce and oyster sauce, mix well; then put the scallions in and serve hot. Serves about 4-6 persons.