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| 1/2 x ca. 450 g | Chinese egg noodles; (dried, not fresh) |
| 1 Teelöffel | sesame oil |
| 1 Teelöffel | oil |
| 2 x ca. 30 g | Raw lean pork; in match sticks |
| 2 x ca. 30 g | Raw lean beef, in match book-cover sized pieces |
| 2 x ca. 30 g | Raw chicken, in small pieces of any shape |
| 2 x ca. 30 g | Raw shelled shrimp (cooked will do) |
| 2 Teelöffel | sherry dry |
| 2 Teelöffel | cornstarch |
| 4 Esslöffel | oil |
| 2 x ca. 30 g | Mushrooms; sliced button or reconstituted Chinese |
| 2 Tasse | chinese cabbage shredded |
| 2 | Scallions; cut in matches |
| 2 Esslöffel | soy sauce |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Msg;(or chicken bouillon) |
| 1/4 x ca. 450 g | Raw bean sprouts |
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Bring a lot of water to the boil. Dump noodles in; turn heat to low. Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside.
In 4 separate dishes, combine each of the meats with 1/2 t sherry and
1/2 t cornstarch.
Heat the 4 T oil in a skillet or wok to high. Add meats in this order, stirring for a few seconds between each addition: pork, beef, chicken, shrimp. As soon as you've added and tossed the shrimp, add the mushrooms and cabbage. Cook until cabbage is wilted. Add scallions, soy, salt, and Msg. Stir. Add the noodles and the bean sprouts, and stir-cook for 3 min. Serve hot on a warm platter.
(this an adaptation of Joyce Chen's recipe)
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