hongkong lo mien

Ingredient:
1/2 pound Chinese egg noodles -- (dried, not fresh)
1 teaspoon Sesame oil
1 teaspoon Oil
2 ounces Raw lean pork -- in matchsticks
2 ounces Raw lean beef -- in match sized pieces
2 ounces Raw chicken -- in small
2 ounces Raw shelled shrimp -- (cooked will do)
2 teaspoons Dry sherry
2 teaspoons Cornstarch
4 tablespoons Oil
2 ounces Mushrooms -- sliced or reconstituted -- Chinese
2 cups Chinese cabbage -- shredded
Soy sauce,salt,seasoning
raw bean sprout

Bring a lot of water to the boil. Dump noodles in; turn heat to low.
Cook 3 minutes. Drain, toss with sesame oil and regular oil, set aside. In 4 separate dishes, combine each of the meats with 1/2 t sherry and 1/2 t cornstarch.
Heat the 4 T oil in a skillet or wok to high. Add meats in this
order, stirring for a few seconds between each addition: pork, beef,
chicken, shrimp. As soon a s you've added and tossed the shrimp, add
the mushrooms and cabbage. Cook until cabbage is wilted. Add
scallions, soy, salt, and seasoning ( if u like). Stir. Add the noodles and the bean
sprouts, and stir-cook for 3 min. Serve hot on a warm platter.