Makes about 20 pouches

¼ cup sweet flour paste
¼ cup bean sauce
1 teaspoon salted soybeans
3 tablespoons peanut oil
½ pound ground pork
6 oz. finely chopped shrimp
2 teaspoons minced garlic
2 tablespoons minced ginger
1/3 cup chopped green onion, white part only
1 tablespoon finely chopped salted mustard
1 tablespoon Chinese cooking wine
¼ pound fresh thin Chinese style wheat noodles
¾ cup matchstick cucumber
¾ cup matchstick radish
20 or more butter lettuce leaves
¼ cup chopped Kim Chee made with Napa Cabbage

1. Mix together the sweet flour paste, bean sauce and salted soybeans in a bowl.
2. Heat the oil over high heat and add the oil. Wait a second or so before adding the soybean seasoning mixture. Lower the heat, and keep stir-frying until the mixture turns blackish but not burnt.
3. Increase the heat, and add the ground pork and keep stirring until it is cooked.
4. Add the shrimp and continue to stir-fry until it too is cooked.
5. Season with garlic, ginger, green onion and salted mustard. Lower the heat and keep stirring. Add the cooking wine and mix well. Turn off the heat. Cover and keep warm.
6. Boil the noodles until cooked. Drain out excess water and transfer to a mixing bowl. While the noodles are piping hot, spoon the sauce over and mix lightly. Toss in the cucumber and radish and mix lightly.
7. Put bite size noodle mixture into the center of the lettuce leaves. Spoon the meat and shrimp mixture on top.
8. Garnish with Kim Chee. Serve immediately.