|Dried egg noodles/Homemade noodles||1⁄2 Pound|
|Peanut oil||2 Tablespoon|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
Cook dried egg noodles (loosened) in salted boiling water for 15-20 minutes, until soft.
Cook home-made noodles for 5-7 minutes.
Drain and keep hot.
Cut the pork into thin strips, the carrot into wedges and the onion into eighths.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and slice; discard the stalks.
Heat the oil in a saucepan; add the pork and fry until browned, stirring constantly.
Add the vegetables, cover and cook gently for 10 minutes.
Mix together the stock, cornflour (cornstarch), soy sauce and salt to taste.
Add to pan, bring to the boil, stirring, and simmer for 1-2 minutes.
Arrange noodles in 6 individual serving bowls.
Place the pork mixture on top and serve, garnished with quarters of hard-boiled egg.