Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Noodles -- chinese fresh wat
   9      tablespoon    Oil
   4      ounce         Shrimp; shelled, deveined
   1 1/4  teaspoon      Salt
     1/2  teaspoon      Cornstarch
     1/2  pound         Lean pork -- shredded
   1      tablespoon    Sherry
   2      tablespoon    Soy sauce -- light
     1/2  teaspoon      Sugar
     1/2  pound         Bok choy
     1/4  pound         Mushrooms -- sliced
   2      tablespoon    Chicken stock
   1      teaspoon      Cornstarch -- dissolved in
   2      teaspoon      Water

Preparation:

Drop noodles into boiling water and boil for five minutes. Rinse under cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they turn pink, about 1 minute. Remove. Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400. Stir fry bok choy 1 minute. Add pork, mushrooms, 1 t salt, and 1 T soy sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake). cook 5 minutes on each side. Remove to platter. Place cooked mixture on top of noodles.