- 1/2 lb Noodles, fresh
			boil til soft;drain & rinse

		- 1/2 lb Roasted pork; shredded

		- 1 c Shredded chinese cabbage

		- 1 c Bean sprouts; wash

		- 1/2 c Sliced waterchestnuts,option

		- 1/2 ts Salt

		- 2 ts Sherry

		- 1/4 c Chicken broth, College Inn

		- 2 tb Oil; for stir frying

					SAUCE MIX
		- 6 tb Oyster sauce - can add more as per taste

		- 1/2 ts Sugar

		- 1 ds Pepper, heavy dash

		Heat Wok - Add oil and let heat.
		Add pork & sherry; stir fry quickly.
		Add cabbage, bean sprouts, & waterchestnuts; stir fry [45] Sec. 
		Add stock; place noodles on top 
		Cover & cook; [1] Min. 
		Uncover & stir 
		Add "sauce mix"; stir until evenly seasoned 
		serve.