|Egg noodles||14 Ounce|
|Vegetable oil||1⁄2 Tablespoon|
|Dried mushrooms/0.5 cup canned mushrooms||5 Medium|
|Salted mustard cabbage root||1⁄2|
|Meat stock/Abalone / chicken stock||5 Cup (80 tbs)|
|Green onions||2 , chopped|
|Canned abalone pieces||2 Large|
|Pork roast||1⁄2 Pound|
|Soy sauce||1 Tablespoon|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Oil||1 Cup (16 tbs)|
Cook the noodles in salted boiling water for 15 minutes.
Drain, and set them aside.
Beat the eggs slightly.
Heat the oil in a wok.
Fry the eggs in one thin layer for 1 to 2 minutes or until firm.
Turn over once.
Fry for 1 minute.
Remove from the wok and allow to cool.
Soak the dried mushrooms in water for 20 to 30 minutes.
Drain mushrooms, remove, and discard the stems.
Wash the salted cabbage root 3 or 4 times with cold water.
Add the cabbage root and mushrooms to the stock and boil slowly for 45 minutes.
Add the salt, soy sauce, and onions.
Simmer for 2 to 3 minutes and remove the mush rooms.
Cut mushrooms, abalone, roast pork, and fried eggs into narrow strips about 1 1/2 inches long and 1/8 inch wide.
Place the noodles in a serving bowl.
Spread the abalone over the noodles, then add the mushrooms, roast pork, and eggs.
When ready to eat, pour the hot soup over this.
Season at the table with the sauce mixture.
Combine the peanut oil and soy sauce and heat in a saucepan.