| 1 | Iceberg lettuce leaves, 2 or 3 for each person bone and finely chop the pork. |
| 2 | Do not grind this as you want very small pieces to "climb" on the branches of the noodles. |
| 3 | Marinate the pork in the soy, wine and ginger for about 15 minutes. |
| 4 | Slice the green onions. |
| 5 | Finely chop the cabbage and mushrooms, reserving the soaking water from the mushrooms. |
| 6 | Heat the oil in a wok until it is just beginning to smoke. |
| 7 | Use good ventilation in your kitchen for this one! open the noodle package and undo them a bit. |
| 8 | Drop into the hot fat in small batches. |
| 9 | They will immediately puff up into wonderful white crunchy noodles. |
| 10 | Turn quickly to be sure that all of them are cooked. |
| 11 | Remove from the pan and drain on paper towels. |
| 12 | Be very careful with this. |
| 13 | You could burn yourself. |
| 14 | Set the noodles aside. |
| 15 | Heat another wok or frying pan and add 1 tablespoon of the peanut oil. |
| 16 | Add the chopped garlic and toss for a moment. |
| 17 | Add the meat and marinade and stir fry, mixing it about, until the meat is tender but not dry, about 3 minutes on high heat. |
| 18 | Remove the meat mixture and add the vegetables to the wok. |
| 19 | Stir fry over high heat for 3 more minutes. |
| 20 | Return the meat to the pan and add the hot bean sauce, sugar and black pepper. |
| 21 | Stir fry for 1 minute and then add the cornstarch dissolved in the water. |
| 22 | Stir until the sauce thickens. |
| 23 | If you have too little sauce, add a bit of the water in which you have soaked the mushrooms. |
| 24 | Add the sesame oil and stir. |
| 25 | Place the fried noodles on a large platter and pour the meat and vegetable mixture over the noodles. |
| 26 | Do this carefully so that the little pieces of pork and mushrooms will cling to the "branches". |
| 27 | Toss at the table in front of your guests. |
| 28 | Each person then takes a bit of noodle and meat sauce and places it in the center of a lettuce leaf. |
| 29 | Roll it up like a burrito and enjoy. |
| 30 | Serves 6-8 as part of a chinese meal |
