1/2 lb. spinach noodles
1/2 lb. 1/4" egg noodles
2 bu. water cress
1/2 lb. chicken breasts
1/2 lb. pork cutlet or 2 pork chops, julienned
2 tbl. sesame oil
2 3/4 c. broth
2 tbl. sweet bean paste
  1. Boil noodles separately. Drain and cool.
  2. Cut up meats and marinate separately.
  3. Cut water cress in half and drain.
  4. Stir fry chicken, add 1 tbl. sesame oil. Do the same with the pork.
  5. Add bean sauce to the chicken while frying. Set both meats aside.
  6. Fry watercress 1 minute, covered. Transfer to platter. Fry each batch of noodles. Transfer to platter separately.
  7. Add meat to platter spaced, so the noodles will be in three different sections the same as the two meats, with the watercress as a base.