Noodles in Thick Gravy

1/4 lb ground chicken or pork
1 lb fresh noodles
1 tbs peanut oil
5 dried black mushrooms
4 pieces wood ears or cloud ears
2 green onions, sliced
1 tbs minced garlic
1/2 tsp salt (omit if using canned chicken broth)
1 tbs light soy sauce
1 tbs dry sherry
1 tbs oyster sauce
4 cups chicken broth
4 tbs tapioca starch
6 tbs mushroom water
1 tbs dark soy sauce
2 eggs
2 green onions, sliced
2 tbs rice vinegar

Preparation:
Soak dried mushrooms in warm water 1/2 hour. Remove stems, and slice into 1/4 inch strips. Keep mushroom soaking water to add to dish later.

Soak wood or cloud ears in warm water 1/2 hour. Remove tough center and cut each into 2 or more pieces (about 1/2 inch strips). set aside with mushrooms and 2 sliced green onions.
Beat eggs and set aside.

Cooking:
Heat peanut oil in a large pot with a thick bottom. Add ground chicken or pork and stir-fry 2 minutes. Add mushrooms, cloud ears, garlic and green onions, and stir-fry until bright, about 1/2 minute.

Add salt (omit if using canned chicken broth), light soy sauce, sherry, oyster sauce and chicken broth. Bring to boil, lower heat, cover and simmer 20 minutes. Add noodles and simmer 3 minutes more. Add tapioca starch, mushroom water and dark soy sauce. Cook until thick. Turn off heat. Add beaten eggs slowly, stirring to achieve egg drop effect. Garnish with green onions and rice vinegar.

Serves 4