Fresh noodles, Chinese, are best. The difference can be tasted when other styles are used.
1 lb. noodles
1 cup pork or beef, julienned
1 cup celery cabbage, julienned
8 snow peas, julienned
8 water chestnuts sliced,
or 1/2 cup bamboo shoots

SAUCE:*

2 tbl. oyster sauce
1 tsp. water
4 tbl. light soy
* or use master sauce

Bean sprouts are optional, but only added at the last minute of cooking to retain crisp effect. The addition of hot chili and scallions converts the dish into a Hunan dish.

Boil noodles 3-4 minutes and drain well. Mix 2 tbl. oil with hands to keep from sticking. Heat wok, add meat and fry till color changes. Add vegetables and heat well, then set aside. Fry noodles in two batches (use extra oil). When done add sauce ingredients. Mix well. Then add meat and vegetables. Mix well