Instructions: Boil the noodles for 30 seconds, stirring to loosen; then drain and set aside.

Blanch the shredded pork in boiling water, cooking until the water comes back to a boil. Remove and rinse quickly under cold running water. Set aside.

Heat 1/4 cup peanut oil in a preheated wok until smoking. Fry the noodles until lightly browned and a little crisp. Arrange the noodles into a pancake shape, and when the noodles are brown and crisp a little, reduce the heat for further crisping. Turn over and repeat on the other side. Remove and keep warm.

Heat 2 tablespoons of peanut oil in the wok. Stir-fry the bean sprouts and mushrooms for 30 seconds. Add the seasonings mixture, return the cooked pork and sprinkle on the chives. Combine well, sprinkle in a little extra oil and stir in the thickening.

Arrange the noodles on a serving plate, fluff up a little and ladle the pork and vegetables over. Serve at once.

This recipe yields 4 servings.

Comments: Egg noodles originated in the southeastern provinces of China at least four centuries ago. Traditionally, they were made simply from flour and water. The generous amount of chives in this recipe, however, suggests it is a northern dish. This blending is an example of how regional specialties borrow from each other.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.