Ingredients:

5 Chinese black mushrooms, sliced into thin strips
3 Tbs Peanut oil
1 Tbs Ginger, grated
2 Spring onions, diced
2 Garlic cloves, minced
1/2 cup Cooked pork, cut into strips
1/2 cup Cooked shrimp
1/2 cup Cooked ham, cut into strips
3 Eggs, beaten
2 cups Bok choy, chopped 1/2 cup Celery, cut diagonally into
1/2-inch slices
2 Tbs Soy sauce
1 Tbs Rice wine
1/2 tsp Sesame oil
1 tsp Salt pinch MSG or MSG-flavored salt (optional)
3 cups Cold cooked egg noodles

Preparation:

1. Soak the mushrooms in lukewarm water for 15-20 minutes.
2. Drain and squeeze dry. Remove stems, then slice into thin strips. Set aside.
3. Heat wok on high.
4. Add peanut oil and stir-fry the spring onions, garlic and ginger until fragrant.
5. Add the meats and shrimp to the wok, then the beaten eggs.
6. Toss and stir-fry until the eggs are nearly set-- about 2 minutes.
7. Add the mushrooms and vegetables, soy sauce, rice wine and sesame oil; stir-fry an additional 2 minutes.
8. Season with salt (and optional MSG). Add the cold noodles; toss to combine with the other wok ingredients and cook for 2 additional minutes.
9. Serve on one large platter or divide into individual serving portions.