• 1 Package  Organic Lo Mein Noodles
• 8 oz. (3/4 cup)  pork loin, cut in thin strips
• 2 tbsp.  Chinese Rice Wine or pale dry Sherry
• 2 tbsp.  Soy Sauce 
• 3 tbsp.  Vegetable Oil 
• 1 tbsp.  Fresh ginger, grated
• 2  cloves Garlic, minced
• 6 oz. (3/4) cup  shrimp, shelled/deveined
• 3/4 cup  carrot sliced diagonally, 1/8" thick
• 3 cups  napa cabbage, shredded in one inch segments
• 1/2 cup  Waterchestnuts, sliced thin
• 12 oz.  Straw Mushrooms, drained
• 3  scallions, cut in 2" slivers
• 1 cup  sugar snap peas, end tips removed
• 6 cups  chicken broth
• 2 tbsp.  Roland Oyster Sauce 
•  Sea Salt , to taste 
•  Black Pepper, to taste 
• 1 tbsp.  Roland Sesame Oil 
• 2 tbsp.  Potato Starch
• 2 Tbsp  Cold Water

1. Marinate pork in 1 Tbsp. wine and 1 Tbsp. soy sauce for 30 minutes.
2. Prepare noodles according to package instructions. Set aside.
3. Heat 2 Tbsp. oil in large wok. Stir fry garlic, carrots, water, chestnuts, mushrooms,
scallions for three minutes. Add snow peas and cabbage, stir fry 2 minutes longer. Set
aside in small bowl, sprinkle with salt.
4. Add 1 Tbsp oil to wok. Stir fry pork with ginger until almost done.
5. Add shrimp and stir fry just until pink.
6. Add 1 Tbsp wine, to skillet. Cook 30 seconds to reduce. Pour pork/shrimp mixture into
small bowl. Set aside.
7. Add chicken broth, oyster sauce, soy sauce and salt and pepper to taste to the wok.
Bring to a boil, then add potato starch mixed with 2 Tbsp cold water. Boil for 1 minute,
to allow soup to thicken. Reduce heat, stir in cooked vegetables, pork and shrimp. Stir
in 1 Tbsp sesame oil.
8. Divide cooked noodles into 4-6 bowls. Pour the soup mixture evenly over the noodles.
Enjoy!