- 1 lb. egg noodles

		- 1/2 lb crab meat

		- 1/4 lb bean sprouts

		- 1/2 cup bamboo shoots

		- 1/4 lb fresh mushrooms

		- 1 medium onion

		- 2 tbs soy sauce

		- 1 tsp sugar

		- 1/4 tsp salt

		- 1 dash pepper

		- 3 drops sesame oil; more or less

		- 3 tbs oil

		- 1/4 tsp salt

		Pick over and flake crab meat
		Blanch bean sprouts.
		Slice bamboo shoots, mushrooms and onion. 
		Combine soy sauce, sugar, salt,
			pepper and sesame oil, set aside.
		Heat wok on high heat add oil.
		Add remaining salt, then onion;
			stir-fry until translucent.
		Add mushrooms; stir-fry to soften.
		Add crab meat and stir-fry 1 minute more.
		Add bean sprouts and bamboo shoots;
			stir-fry to heat through (about 1 minute). 
		Preheat the oven to 425 degrees Fahrenheit.
		Remove the chops from the bags.
		Bake the pork chops for 30 minutes,
			or until they reach an internal
			temperature of 160 degrees Fahrenheit.