Boil noodles for 5 minutes, cast in a colander and let stay in warm place.

Fry chopped onion and garlic in 4 tablespoons vegetable oil. Add sliced pork, stir and fry.

Peel and dice eggplant, shred sweet pepper, Combine vegetables and meat mix and go on frying, stirring constantly. Add 2 tablespoons soy sauce, wine, 1 cup chicken stock, ginger, stir and stew for several minutes. Season with salt.

To make sauce, wash and peel mushrooms, slice them, cover with flour and fry in 1 tablespoon vegetable oil. Pour 1 cup chicken stock, 1 tablespoon soy sauce, add salt and stew, stirring, for 15-20 minutes.

While serving, put the noodles on a serving platter, place meat and vegetable mix over the noodles in heap, cover with mushroom sauce.