10 ounce package Chinese noodles
4 scallions
1 pound lean cooked pork or chicken
2 slices fresh ginger
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine or dry sherry
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup chicken stock
1/4 teaspoon MSG

Drop a 10 ounce package of Chinese noodles into 5 quarts of unsalted, rapidly boiling water and cook for 3 minutes, all the while separating as many strands as possible with a fork or chopstick. Pour into colander, wash off excess starch by running under cold water and drain. Cool noodle pot with cold water, dry and add 1 tablespoon peanut or sesame oil. Toss noodles in pot to coat with oil to prevent sticking.

Cut scallions and meat into matchstick shreds. Mince ginger.

Add 3 tablespoons peanut or vegetable oil to large skilled over high heat and add scallions and ginger and stir-fry for 30 seconds. Add pork or chicken and stir-fry for 2 minutes more. Stir remaining ingredients, then add noodles; stir constantly until heated through. Serves 4.