Serves 4

100 g Chinese egg noodles
salt to taste
2 tablespoons vegetable oil
6 spring onions, sliced
1 tablespoon grated fresh root ginger
500 g (1 lb) Chinese leaves, cut into 1 cm (1/2 inch) thick slices
100 g (4 oz) lean cooked ham, chopped
100 g (4 oz) beansprouts
1 tablespoon soy sauce
4 tablespoons chicken stock, dry sherry or water
freshly ground black pepper

Cooking Noodle

Cook Noodle on large saucepan of salted water, and boil about 3 minutes until tender, drain and set aside.

Stir Fry the Ingredients

Heat the oil in a wok, add the onions and ginger and stir fry for 2 minutes, stirring constantly. Add the Chinese leaves to the wok with the chopped ham. Fry for a further 2 minutes, stirring the mixture constantly.

Mix Noodle

Last is adding cooked noodles to the wok, then add the beansprouts, soy sauce, stock and salt and pepper to taste. Increase the heat to moderate and stir-fry for about 5 minutes until the vegetables are tender but still crisp and most of the liquid in the pan has become steam.