Flavouring Sauce (double the ingredients for a saucier dish):
1 tsp. salt
1-1/2 Tbsp. chicken bouillon seasoning
3 tsp. sugar
3 Tbsp. oyster sauce
1 tsp. sesame oil
1 cup water

Filling:
1 pkg. (1 lb.) fresh egg noodles
1/4 cup oil plus 1 Tbsp. oil, divided
broccoli, cut into florets
2 celery, sliced on an angle
1 carrot, cut into thin wide sticks
2 garlic cloves, minced
10 medium shrimps, shelled, deveined, rinsed and patted dry
1 green onion, cut into pieces
1/2 lb. chicken breast or thighs, sliced, marinade with a little salt, ground white pepper and Chinese cooking wine
8 dried shiitake mushrooms (rehydrated in water to cover for two hours or use fresh)
2 Tbsp. Chinese cooking wine
1/2 lb. Chinese barbecue pork (char siu), thinly sliced
1/2 coloured or green pepper, cut into 1-inch pieces
1/2 cup sliced bamboo shoot (buy in a can, drain and rinse well)
2 Tbsp. cornstarch mixed in 1/4 cup water