Cook the noodles according to the package directions, then drain and rinse under cold water. In a measuring

cup, mix the stock with the soy sauce, Shaoxing, sesame oil and crushed red pepper. In a small bowl, mix the

cornstarch with the water.

1.

In a very large skillet, heat 2 tablespoons of the vegetable oil. Add the garlic and cook over moderate heat until

golden, about 3 minutes. Using a slotted spoon, transfer the garlic to a plate. Add the eggs to the skillet and

cook, stirring frequently, until set, about 1 minute. Transfer the eggs to the plate. Season the pork with salt and

pepper. Add the pork to the skillet and stir-fry over moderately high heat until browned and just cooked through,

about 3 minutes. Transfer the pork to the plate with the garlic and egg.

2.

In the same skillet, heat the remaining 1 tablespoon of oil. Add the mushrooms, season with salt and pepper and

cook over moderate heat until tender, about 4 minutes. Add the bok choy and cook until softened, about 3

minutes. Add the noodles and soy sauce and cornstarch mixtures and cook over moderate heat, tossing, until the

sauce thickens, about 2 minutes. Add the garlic, egg, pork and any accumulated juices and cook, tossing until the

pork is heated through, 1 minute. Transfer to bowls and serve.