This is my version of Chinese Noodles. In reality, about the only thing Chinese in this recipe are the noodles themselves. Whenever I present a recipe on the internet, I make the commentary and take pictures as I am cooking, therefore you can have an idea of what I am doing and what it looks like in the different phases. So you can see here, I have about (all my measurements are in "about) one onion, about 10 garlic cloves, a bunch of sweet basil, about 1/2 pound of ground pork and a package of Chinese noodles. Chop up the onions and garlic and remove the basil leaves from the stems. On a low flame, fry the onions until they are translucent, then add the garlic. If you cook them both at the same time, the garlic will burn before the onions are done and that is not cool. While they are cooking, take the pork and add about 1 tbs. each ground coriander, ground cumin, Cayenne pepper, oregano, and a pinch or two of salt (I don't like salt so I don't add much) and mix it up. I like my food spicy so use the amounts that are comfortable to you. When the onion/garlic mix is pretty much cooked and your kitchen is smelling nice, add the pork and cook it over a low flame. When it is completely cooked, add the basil leaves and continue cooking for a few minutes until you can smell the basil aroma. Now for the boring and tricky noodles. Chinese noodles are soft and don't take a lot of cooking, but here is what I was taught. Place the noodles in boiling water and separate them. When the water starts to boil again they should be done, but take a strand out and make sure. Quickly, but carefully remove and drain the noodles. Now it is cheat time! Since my wok is not that big, I take the noodles and meat and mix it together in a big bowl adding about 1/8 cup of soy sauce. And here it is, ready to eat!