1/2 lb Chinese egg noodles
2 pcs. dried mushrooms, soaked in water for about 30 minutes
1 cup cooking oil
1 egg slightly beaten
1/4 lb lean pork cut in strips
1 tbsp. cornstarch
1/2 cup chicken stock
1 tbsp. patis
1 tbsp. soy sauce
1/2 lb bean sprouts

Cook noodles according to package directions. Drain in a colander. Stir in tbsp. cooking oil to keep noodles from lumping together. Spread out to cool. Make a thin omelet of the egg and cut in into strips. Set aside. Drain mushrooms, discard tough stems and slice thinly. Combine pork, patis and cornstarch. Heat 2 tbsp of the oil in a skillet and quickly stir coated pork pieces in oil using medium heat. Cook until pork is firm. Add bean sprouts, mushrooms, soy sauce and stock. Cook, stirring for 3 to 5 minutes or until bean sprouts are done. Set aside. Heat rest of oil in a large skillet. Add noodles and try without stirring until paper towels to drain off excess oil. Place noodles on serving platter, pour vegetables-meat mixtures over them and garnish with fried egg strips. Serve hot.