Ingredients for 3 to 4 servings

• 220 gr. rice sticks noodles
  
• 1 can chicken broth
  
• 4 dry mushrooms
• 1/4 lb. thinly sliced pork
• 1/4 lb. shrimps
• 1/2 lb. bean sprout
• 1/4 lb. green onion
• 1 carrot, sliced thinly
• 1/4 lb. enokidake (mushroom)
• a little parsley
• 2 cubes chicken bouillon
• sake
• soy sauce
• salt
• salad oil
• corn starch
• fried garlic
  
• 1 clove garlic
• black bean garlic sauce
  

1. Soak the dry rice sticks in water for about 5 min.Take it out and set it aside.
   
2. Marinate shrimps with 1tsp. black bean and garlic sauce, 2 tbsp. sake or white wine, 1tbsp. corn starch.
3. Marinate sliced pork with 1 tsp. black bean and garlic sauce, 2 tbsp. sake or white wine, 1tbsp. corn starch.
4. Soak dry mushrooms in warm water with a little sugar. After they become soft, slice thin.
5. Cut green onion .
   
6. Heat oil in a frying pan and stir fry shrimps. Take them out as soon as they are cooked and change color. Do the same to pork and you can put the cooked pork and shrimps together. Set them aside. Add a little more oil and quickly stir fry carrots and green onions with a little bit of salt. Set them aside.
7. In a separate deeper pan pour chicken broth , sliced mushrooms, 1/4 tsp. fried garlic and 1/2 cube of chicken bouillon. Add the softened rice sticks to the soup and let the soup soak into the noodle evenly. Cook the noodles throughly , making them evenly moist. If necessary, add more water or soup and flip the noodles in the pan.
8. When the noodles are done, add vegetable. You can add more salt, powdered bouillon, more chicken broth, pepper, chinese parseley, 1 tsp. sesame oil, or a little sugar to your taste.
9. Garnish with shrimps and pork on the noodles. Don't mix shrimps with noodles. Shrimps tend to lose its good flavor.

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