|Dried canton noodles||1/2 Pound|
|Peanut oil/Vegetable oil||9 Tablespoon|
|Pork/Beef||1 Cup (16 tbs) , shredded to 2 inch strips (Use Raw Ones)|
|Light soy sauce||1 Tablespoon|
|Chinese rice wine||1 Teaspoon|
|Chinese dried mushrooms||8|
|Tapioca starch||2 Tablespoon|
|Chicken broth||1 1/2 Cup (24 tbs)|
|Chinese cabbage||3 Cup (48 tbs) , shredded|
|Bamboo shoots||1 Cup (16 tbs) , shredded|
Place the dried Canton noodles in boiling water for about 1 minute.
Then take out immediately and rinse with cold water and drain.
Mix the noodles with 2 Tbs oil to prevent sticking and set aside.
Marinate meat with soy sauce, wine, and tapioca starch.
Soak the dried mushrooms in hot water until soft.
Remove and discard the stems.
Shred the mushrooms.
Mix the 2 Tbs tapioca starch with 1/2 cup chicken broth.
Heat 5 Tbs oil in a wok.
Add noodles; fry over medium high heat until the bottom is golden brown, then turn over to brown the other side.
Keep the browned noodle cake in a warm oven while cooking the sauce.
Heat 2 Tbs oil in the wok; stir in the meat mixture and stir fry for about 2 minutes.
Add the shredded cabbage, mushrooms, bamboo shoots, salt, and remaining 1 cup of chicken broth.
Cook over medium high heat until tender, stirring constantly.
Mix in the tapioca starch mixture.
When liquid has thickened, pour over the noodle cake and serve immediately.