Noodles, Simple Noodles

I love noodles of all kinds, but a simple bowl of thick Northern Chinese style noodles with a copious amoung of mushrooms and vegetables is one of my favorite quick meals.

Last night's version featured shredded bok choy, wood ear mushrooms, shimeji, slivers of pork shoulder, dried shrimp, and bean sprouts. Way to get two or three servings of vegetables in one meal! I cooked everything in a liquid of one can of chicken stock to about two can's worth of water, a few slices of ginger, and a drizzle of sesame oil. Tada! Easy peasy, and delicious to boot.