Source: Chef Bob Burkhart, Te Kei's Restaurant, Tulsa, Oklahoma

1 ounce vegetable oil
1/2 teaspoon ginger, minced
4 ounces roast pork
1 cup bok choy, julienned
2 ounces hoisin sauce
Splash of rice wine
1/4 cup green onion, cut into 2-inch segments
8 ounces thin or medium egg noodles

Heat oil in wok or heavy saut?pan. Add ginger and pork and stir fry until pork begins to develop a crust. Add bok choy and hoisin sauce with splash of rice wine. Toss. Add noodles and green onions and continue stir frying until noodles are heated through.

To serve, remove pan from heat. Using tongs, pull all noodles from the pan and then top noodles with pork, onions and bok choy.

Serve immediately.