Drop noodles into boiling water and boil for 5 minutes. Rinse under
cold water. Drain. Mix with 1 tb oil. Set aside. Mix shrimp with
1/4 ts salt and corn starch. Heat 1 tb oil to 400 F in wok and stir
fry shrimp until they turn pink, about 1 minute. Remove.
Heat 2 tb oil to 400 F. Stir fry pork until color changes. Add
sherry, 1 tb soy sauce, and sugar. Stir fry 1 minute. Remove.
Heat 2 tb oil to 400 F. Stir fry bok choy 1 minute. Add pork,
mushrooms, 1 ts salt, and 1 tb soy sauce. Add stock. Cook
3 minutes. Thicken with dissolved corn starch. Pour in shrimp and
bring to boil. Remove.
Heat 3 tb oil to 400 F. Turn down to 350 F and stir fry noodles until
outside is golden brown but inside is soft. They will form a cake.
Cook 5 minutes on each side. Remove to platter. Place cooked mixture
on top of noodles.
