Thanks guys. The place I went to used some baby bok choy, chopped up, along with the chinese broccoli. Also looked like less meat in the overall ratio (I chose pork, but think shrimp would be good too). Just wanted to check on the technique and sauce. Oh, and how are the noodles best obtained? Are they fresh or dried in the market? Any brands/labels to look for? I have a feeling making them at home will take some practice.