Silver Needle Noodle	600 g
Sliced Pork (Collar Meat)	200 g
Green Bean Sprouts	150 g
Leek Sprout	80 g
Garlic (Pounded)	2 Cloves
Chinese Mushroon	15 pcs
Oil	1 tbsp (for stir-fry Green Bean Sprouts) 1/2 tbsp (for stir-fry the noodle) 1.5 tbsp (for stir-fry the pork)
Salt	1/2 tsp (For Green Bean Sprouts) 1/2 tsp (For Stir-fry the Pork and mushroom)
Light Soy Sauce	1 tbsp (For Noodle)
Seasoning for Chinese Mushroom:
Water	3 Cups
Sugar	1/2 tsp
Oil	1 tsp
Seasoning for Pork:
Oil	1/2 tbsp
Sugar	1/2 tsp
Cornstarch	1/2 tsp
Light Soy Sauce	1 tbsp

1. Add Sugar:1/2tsp, Cornstarch:1/2tsp, Oil:1/2 tbsp. Mix with sliced Pork well.

2.Soak the Chinese mushroom in water until soft. Then Shred it.

Boil the mushroom with 3 cups of water, 1/2 tsp of Sugar and 1 tsp of Oil for 30 minutes.

3. Heat the Oil:1 tbsp , Pounded Garlic and Salt: 1/2 tsp. Stir-fry the Green Bean Sprouts for about 1-2 minute. Dish it up for later step.

4. Heat the wok with 1/2 tbsp of oil. Stir-fry the Silver Needle Noodle for about 2 minutes. Add 1 tbsp of Light Soy Sauce and mix them well.

5. Heat 1.5 tbsp of Oil and a pounded Garlic. Stir-fry the sliced Pork until color is changed. Add 1 tbsp of Light Soy Sauce. Mix them well.

6. Add the cooked Chinese Mushroom and 1/2 tsp of Salt. Add the noodle and mix them well. Then, add Leek Sprout and Green Bean Sprouts. Mix all ingredients well.

7. Dish it up and serve it hot!