8 ounces fresh shiitake or king oyster mushroom, or combination
2 tbsp vegetable oil
8 ounces ground pork
1 cup thinly sliced garlic chives (or 1 cup thinly sliced green onions and 1 tbsp minced garlic)
¼ tsp salt, or to taste
¼ tsp fresh ground black pepper, or to taste
2 tbsp dark soy sauce (or 4 tsp soy sauce and 2 tsp molasses)
1 pound fresh Chinese wheat or egg noodles (12 ounces dry)
4 cups bean sprouts
1 cup chicken broth
¼ cup thinly sliced green onions
1. Bring 3 quarts of water to boil in a 6-8-quart pan over high heat.
2. Meanwhile, lightly rinse and drain the mushrooms, if dirty. If using shiitake mushrooms, trim off and discard tough stems. Chop mushrooms into about ½-inch pieces to make 2½ to 3½ cups.
3. Set a 14-inch wok or 12-inch frying pan over high heat. When the pan is hot add 1 tablespoon oil and rotate the pan to spread oil. Add the pork and stir fry until the meat is loose and crumbly, 2-3 minutes. Add 1 tablespoon oil and mushrooms; stir fry until mushrooms soften slightly, 2-3 minutes. Add the chives, salt, and pepper; stir fry until liquid evaporates and mixture browns, 2-3 minutes. Stir in the dark soy sauce. Cover to keep warm.
4. If the noodles are fresh, loosen and separate them with your hands. Add the noodles to the boiling water, stirring to separate. Cook just until the noodles are barely tender to bite, typically 2-3 minutes. Cook time varies so check your packaging for instructions.
5. While your noodles cook, rinse the bean sprouts in a large colander and drain. Leave the sprouts in colander. When the noodles are done, pour the hot water and noodles over sprouts in colander. Drain well and pour into a wide serving bowl.
5. Pour your warm sauce over the noodles, reheating if necessary. Add the broth to your unwashed wok and bring to a boil, stirring free browned bits. Pour the broth over the noodles. Sprinkle with green onions. Mix lightly and serve.