Noodles with Bean Sprouts (Pancit Miki)

1/2 pound miki or Chinese egg noodles (flat, wide noodles, sold in Oriental food stores)
1 egg, slightly beaten
1 tablespoon patis or salt
1/2 cup chicken stock
1 cup vegetable or corn oil (to be used a little at a time)
1/4 pound lean pork, cut into serving strips
1/2 pound bean sprouts
2 cups dried Chinese mushrooms
1 tablespoon cornstarch
1 tablespoon soy sauce

Cook noodles according to package directions. Stir in 1 tablespoon vegetable oil to keep the noodles from sticking together. Set aside.

Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.

Fry the egg and cut into strips. Set aside.

Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat 2 tablespoons of oil and stir fry the pork stips. Add bean sprouts, mushrooms, soy sauce and chicken stock, stirring occasionally.

In another large skillet, heat the rest of the oil. Add the noodles and fry on both sides, turning them once. Drain on absorbent paper. Transfer the noodles to a serving plater. Pour the meat-vegetable mixture on top. Garnish with egg strips. Serve hot.