Ingredients
500 g (about 1 lb) thin noodles, 100 g (about 3.5 oz) shredded pork, 25 g (about 1 oz) shredded egg crepe, 50 g (about 1.75 oz) rehydrated wood ear mushroom strips.
Seasonings
25 g shredded scallions, 10 g minced ginger, 2 teaspoons salt, 1 teaspoon MSG, 1 tablespoon soy sauce, 2 tablespoons vegetable oil, and 2 tablespoons sesame oil.
Steps
1. Cook the noodles in boiling water until done, then drain and transfer to serving bowls.
2. Heat oil in a wok until it reaches 70% hot (just beginning to smoke), add the shredded pork and stir-fry until no longer pink, then add shredded scallion and minced ginger along with soy sauce, stir-frying until well-seasoned, then add the shredded wood ear mushrooms and stir-fry until they take on color.
3. Add water and bring to a boil, then season with salt, MSG, and sesame oil, sprinkle in the shredded egg crepe to make the three-shred noodle sauce, and pour it into the bowl over the noodles to serve.