1 lb Fresh thin noodles
Peanut oil
2/3 c  Chicken broth

–PORK & VEGETABLE SAUCE–
2 tb Peanut oil
1 lb Bok choy
– cut into 2-in sections
1/2 lb Barbecued pork strips
1/2 c Chicken broth
1 tb Thin soy sauce
1 tb Chinese rice wine
-=OR=- dry sherry
1 tb Oyster sauce
1 tb Cornstarch; dissolved in
2 tb Cold chicken broth

BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and
to loosen them up (about 2 minutes). Drain them well. Scatter the noodles
in a baking pan. Use a pair of chopsticks and your hands to untangle them
as much as possible. Put a layer of the noodles 1-inch deep in each of 2
large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth
in each. Cook over a low flame until the broth boils away and the bottom
becomes brown and crisp. From time to time, add a little oil and broth to
keep the noodles moist and allow the crust to develop slowly. This should
take about 10-to-12 minutes. To flip, first shake the pan to make sure the
cake is not stuck to the bottom (if it is, dribble some oil around the edge
to loosen it). Cover the pan with a wide lid. Flip the skillet over,
holding the lid firmly. The cake will drop onto the lid. Slide the cake
back into the pan to brown it on the other side. Add more oil around the
edge if it seems to be sticking. To serve, slide it out onto a plate and
use it as a base for any dish with sauce.

TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it
is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of
pork and stir-fry to heat through. Add the broth. Stir in the soy sauce,
rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it
with the dissolved cornstarch and serve on the bed of pan-fried noodles.