How To Make Yen's Bown Noodles?

5 oz dry brown noodles
3 cups mustard greens or spinach oil for frying
1 clove garlic, finely chopped
6 oz peeled shrimp
6 oz chicken or pork, shredded
3 cups water
2 tablespoon oyster sauce
2 tablespoon light soy sauce
½ tablespoon black soy sauce
½ tablespoon sesame oil
½ tablespoon white pepper
1 heaped tablespoon cornstarch, blended in 3 tablespoon water
2 eggs, lightly beaten


Put the noodles in a colander, sprinkle with a little cold water and leave aside to soften. Discard hard ends of the vegetables and cut in 1 ½ lengths. Heat in oil in a wok and fry the noodles, a handful at a time, turning over until crisp and golden. Drain and set aside. Repeat with remaining noodles. Arrange noodles in a large wide bowl or deep serving platter. Leave about 1 tablespoon of oil in the work and fry the garlic for a few seconds, then add shrimp and chicken or pork. Stir fry until they are cooked, and then add water and all seasonings. Bring to the boil, add vegetables and simmer for a minute. Add the cornstarch mixture and cook, stirring, until the sauce thickens and clears. Pour in the beaten egg, stir and pour over the noodles and serve immediately.