Preparation / Directions:
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 400F in wok and stir fry shrimp until they turn pink, about 1 minute. Remove.
Heat 2 T oil to 400F. Stir fry pork until color changes. Add sherry, 1 T soy sauce and sugar. Stir fry 1 minute. Remove. Heat 2 T oil to 400F.
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 400F. Turn down to 350F 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.