Crispy noodles with savory vegetable gravy

Boil the noodles a minute and a half to two minutes, breaking them apart, until just done but not limp.

Drain and shake out as much water as possible.

Get a nonstick wok really hot, add oil, then the noodles, spread flat like a pancake.

Fry until crispy and colored on the bottom, about two minutes a side, adding a little extra oil around the side and on top, flipping back and forth until crisp on both sides and still soft inside; some charring is wanted.

Set the noodles aside on a large board so they slide onto a plate later.

Mix chicken broth, soy, oyster sauce, sesame oil, a little sugar and white pepper, then stir in cornstarch mixed with a little water.

Heat a little more oil in the wok and cook ginger and garlic a couple of seconds, then the shiitakes until they color a little.

Add red pepper, carrots and snow peas, then baby bok choy leaves and cook about one more minute, then green onions for 30 seconds, until crisp-tender.

Add the sauce and simmer a couple of minutes until thick enough to coat the back of a spoon, not like cement.

Slide the noodles onto a plate and spoon the vegetable gravy over.