1. Soak dried black mushrooms; reserve their liquid. Separately soak cloud ear mushrooms and dried shrimp.

2. Slice pork and both varieties of mushroom. Cut scallions in 1-inch sections.

3. Combine soy sauce, sherry, stock and reserved mushroom liquid.

4. Heat oil. Add pork and stir-fry until it loses its pinkness (2 to 3 minutes).

5. Add sliced mushrooms, then scallions, and stir-fry 2 to 3 minutes more.

6. Add soaked shrimp and soy-sherry mixture; bring to a boil. Gradually stir in and heat remaining stock. Then simmer, covered, 20 minutes.

7. Meanwhile parboil noodles as in "Parboiled Noodles #1/#2". Keep warm in a double boiler.

8. Blend cornstarch and remaining mushroom liquid to a paste; then stir into meat mixture to thicken.

9. Beat eggs and add gradually, stirring constantly. Then season with salt and pepper.

10. Transfer noodles to a large preheated bowl. Pour meat sauce over and serve.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.