1/2 lb Noodles, egg, 1/16th-inch

           -- thin, Chinese
      2 ts Oil, sesame

      1 ts Salt, kosher

      6 tb Oil, corn OR

      6 tb Oil, peanut

           Seeds, sesame, black
           -- (garnish)
-----------------------------STIR-FRIED GREENS-----------------------------
      1 tb Chives, Chinese

    1/8 c  Garlic, baby, finely

           -- sliced
      6 md Mushrooms, dried, black

  1 1/2 c  Mushrooms, chanterelle,

           -- sliced
  1 1/2 ts Scallion, finely sliced

           -- rings
      3 c  Bok choy, baby, sliced,

           -- with flower-like bases
           -- kept whole
      2 c  Cabbage, Chinese, sliced

      4 sm Chilis, red

      4 sm Chilis, orange

      3 tb Oil, peanut OR

      3 tb Oil, corn

       Boil noodles in unsalted water until "al dente." Drain, flush
  with cold water until chilled, then roll loosely in a lint-free towel
  to blot off excess water.
       Toss noodles with sesame oil and salt, using your hands to coat
  and separate the strands.
       Heat a 12-inch well-seasoned or Silverstone heavy skillet over
  high heat until hot enough to evaporate a bead of water on contact.
  Add 5 tablespoons of oil, swirl to coat the bottom and sides of the
  pan, then reduce heat to medium-high.
       When oil is hot enough to sizzle a single noodle, coil the
  noodles in a pan then use a spatula to pack them into an even pancake
  or "pillow." Cover and cook until the bottom is golden, about 5-7
  minutes.
       Uncover, flip the noodle pillow over with a jerk of your wrist,
  then cover and cook the second side.  If the pan seems dry, dribble in
  the remaining tablespoon of oil around the side of the skillet before
  covering it.
       Slide the noodle pillow out of the pan, cut it into quarters,
  then garnish with a sprinkling of black sesame seeds and vegetables.
  Stir-Fried Greens:
  ==================
       Soak the dried mushrooms for several hours or overnight in cold
  water.
       Drain, rinse, remove any stems, then cut caps into slivers
  1/8-inch wide.

       Heat a wok or a large heavy skillet over high heat until hot
  enough to evaporate a bead of water on contact.  Add 2 tablespoons of
  oil, swirl to glaze the pan, then reduce heat to medium-high.
       Add the Chinese chive tops, garlic and black mushrooms, toss
  until fully fragrant, then add chanterelles, sliced scallions, and
  cabbage to the pan.  Toss just until vegetables turn supple, about 2
  minutes.
       Add baby bok choy, toss until color deepens and the vegetables
  are heated through, about 20 seconds.  If the pan becomes too dry,
  dribble in a bit more oil from the side.
       Fold in the chilis, then turn contents out onto a serving plate,
  either alongside or on top of the noodle pillow.
       Caution: Chilis are added for color and are not meant to be eaten
  whole!  If a spicier dish is desired, finely sliver a single chili and
  stir-fry it with the shallots before stir-frying the remaining
  vegetables.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Barbara Tropp, China Moon, San Francisco, CA