Directions

To Prepare

1. Boil 2 cups of water with a pinch of salt. Add the chicken breast and cook until fully done. Remove the chicken and reserve the cooking water. Let the chicken cool, then shred it into thin slices.
2. Place the pork in a small bowl and marinate it with soy sauce and vinegar for 15 minutes. Heat some oil in a wok, stir-fry the pork for about 3 minutes, then remove. Allow to cool and slice thinly.
3. Slice the Chinese sausage into small pieces. Stir-fry in the same wok over medium heat until cooked through in its own oil. Remove and set aside.
4. Add 1 tsp of oil to the wok and stir-fry the shrimp until pink. Remove, leaving the remaining oil in the wok. Chop the shrimp into smaller pieces and set aside.

To Cook

1. In the same wok, sauté garlic and onions in the leftover shrimp oil over medium heat until soft and fragrant.
2. Add the shredded chicken and sliced pork, stir-fry for 1 minute, then add bell peppers, broccoli, carrots, cauliflower, snow peas, and cabbage. Cook, stirring, for about 5 minutes.
3. Pour in 1 cup of the reserved chicken broth, add soy sauce and brown sugar. Mix well and simmer for 10 minutes.
4. Meanwhile, soak the rice noodles in cold water and cut them in half. Soak the mushrooms in warm water for 2 minutes, then slice. Add the rice noodles and mushrooms to the simmering broth and cook for 5 minutes.
5. Finally, add the canton noodles, stirring constantly, and cook for 10 minutes until softened.
6. Return the Chinese sausage to the wok. Season with ground black pepper and soy sauce to taste. Simmer for another 5 minutes.