Chinese Noodles.

Ingredients.
200g (4 oz) Chinese egg noodles
4 tsp vegetable oil
10 spring onions, sliced
salt for taste
2 tsp grated fresh root ginger
1 kg (1 lb) Chinese leaves, cut into 1 cm (1/2 inch) thick slices
200g (4 oz) lean cooked ham, chopped

200g (4 oz) beansprouts
2 tsp soy sauce
8 tsp chicken stock, dry sherry or water
freshly ground black pepper

How To Make It?
Bring a large saucepan of salted water to the boil. Add the noodles, bring back to the boil and cook for about 3 minutes or according to packet instructions, until just tender. Drain and set aside.
 Heat the oil in a wok or large frying-pan, add the onions and ginger and fry gently for 2 minutes, stirring constantly.Add the Chinese leaves to the pan with the chopped ham. Fry for a further 2 minutes, stirring the mixture constantly.Add the drained noodles, together with the beansprouts, soy sauce, stock and salt and pepper to taste. Increase the heat to moderate and stir-fry for about 5 minutes until the vegetables are tender but still crisp and most of the liquid in the pan has evaporated.  Taste and adjust seasoning. Turn into a warmed serving dish.