Shanghai Noodles

• 1 lb broad egg noodle (from the Asian aisle)
• 3 tablespoons peanut oil
• 2 teaspoons gingerroot, minced (I use less)
• 1 garlic clove, minced (I use more because I love garlic!)
• 1 lb pork, shredded
• 12 lb shrimp, cleaned and shelled
• 4 ounces sliced fresh mushrooms
• 3 tablespoons hoisin sauce
• 12 teaspoon cayenne pepper (more a touch more, to taste)
• 2 tablespoons soy sauce
• 1 tablespoon sherry wine
• 2 teaspoons cornstarch

1. In a large kettle of boiling salted water, cook the noodles; drain and reserve.
2. In a wok, heat the oil.
3. Quickly fry the ginger and garlic.
4. Add the pork, shrimp and mushrooms.
5. Cook thoroughly.
6. Add the noodles and stir-fry until noodles are heated.
7. Blend remaining ingredients and pour over noodles.
8. Stir fry additional 2 minutes, and then serve.

egg, peanut oil, gingerroot, garlic, pork, shrimp, mushrooms, hoisin sauce, cayenne pepper, soy sauce, sherry wine, cornstarch

Taken from www.food.com/recipe/shanghai-noodles-201753 (may not work)