From The Soup Bible

• 8 oz. chicken breast, pork tenderloin or sirloin steak
• 3 or 4 Dried Shiitake Mushrooms, soaked
• 4 oz. canned sliced Bamboo Shoots, drained
• 4 oz. Baby Spinach Leaves
• 2 Scallions
• 12 oz. Dried Egg Noodles
• 2 1/2 cups Chicken Stock
• 2 Tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Light Brown Sugar
• 1 Tbsp Light Soy Sauce
• 2 tsp White Wine (or maybe rice wine vinegar?)
• Sesame Oil

1. Thinly shred the meat. Squeeze dry the shiitake mushrooms and discard the stems. Thinly shred the mushrooms, bamboo, spinach and scallions.
2. Cook the noodles in boiling water, drain and rinse under cold water. Place in serving bowl.
3. Bring the stock to a boil and pour over the noodles. Set aside and keep warm.
4. Heat the oil in a hot wok. Add about half of the scallions and meat and stir-fry for about a minute.
5. Add the mushrooms, bamboo shoots, and spinach and stir-fry for 1 minute. Add salt, sugar, soy sauce and wine and blend well.
6. Pour the dressing over the noodles, garnish with the remaining scallions, and sprinkle a few drops of sesame oil over.