How to make it
Combine pork, cooking wine, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Premium Dark Soy Sauce, and cornstarch. Add 1 Tbsp. oil, mix well, and set aside.
Soak mushrooms till soft, slice, and set aside.
Add remaining 1 Tbsp. oil to a heated wok. Add mushrooms, pork, and stir-fry till cooked through. Add water and Lee Kum Kee Concentrated Chicken Bouillon and bring to a boil.
Boil noodles till cooked through, drain. Place in a bowl and sprinkle green onion on top. Pour the mushroom-and-pork soup over noodles. Ready to serve.