1 lb. pkg. Cantonese noodles
or 1/2 lb. fresh lo mien noodles
1/4 lb. barbequed pork
or 1 c. river shrimp
1/4 c. bamboo shoots
1 tbl. frozen green peas
1 c. broth
1 whole scallion, cut 3/4" diagonal strips
1 tbl. wine
2 tsp. soy sauce
1/2 tsp. sugar
1/2 tsp. salt
MARINADE:
1 tbl. wine
2 tbl. garlic oil
2 tsp. light soy
1 tbl. water
Pour hot water over noodles in pot and leave till soft. Drain well. Fry in 2 batches, don't mix, just turn when light brown. Set aside. Marinate shrimp 5 minutes. Add to wok, frying till pink. Add bamboo, scallions. Fry for 1 minute. Add seasoning and stock. Add peas and corn starch paste to taste. Mix well and divide into 2 batches and pour over noodles.