Pork Noodle Soup

Ingredients:
1 lb.pork loin
Sauce 1(1.5 T soy sauce, 1.5 t rice wine, 5 T Water, 1 T cornstarch)
3C oil for deep-frying
6 oz. Szechuan pickled mustard greens
5 1-inch sections green onion
3 slices ginger root
Sauce 2(1/2 t salt, 1 T soy sauce, 1/2 t sugar, 1/4 t black pepper, 1/2 t sesame oil, 1 C water, 1 T cornstarch)
Sauce 3(1/2 T chopped green onion, 1/4 t salt, 2 t soy sauce, 1/4 t black pepper, 1/4 t sesame oil)
1.5C hot stock
1.3 pounds precooked noodles
1 lb. green cabbage or fresh spinach

Directions:
1.Shred pork loin: mix with sauce 1: let soak 20 minutes: Shred pickled vegetable.
2.heat oil; stirfry pork shreds until color changes; remove and drain. Reheat pan and 3T oil; stir-fry green onion and ginger until fragrant; add 1t rice wine and sauce 2; let boil. Add precooked pork shreds and mustard green; mix together and remove.
3. portion sauce 3 into each serving bowl; add hot stock, 1/6 of noodles and 1/6 of pork and vegetable mixture; garnish with green cabbage or spinach leaves. serve.